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Power Punch Kale Caesar Salad

10 medium potatoes, cubed
1/2 cup olive oil
3/4 cup Vegenaise
2 Tbsp. fresh lemon juice
2 Tbsp. apple cider vinegar
2 Tbsp. whole-grain stone ground mustard
2 tsp. vegan Worcestershire sauce
6-8 cloves garlic, minced
Pepper, to taste
20 large kale leaves
2 cups homemade or store-bought croutons
1/2 cup sunflower seeds

  • Boil the potatoes until tender but not mushy. Drain and set aside to cool.
  • Mix the olive oil, Vegenaise, lemon juice, apple cider vinegar, mustard, Worcestershire sauce, garlic, and pepper together in a large bowl and set aside.
  • Place the kale leaves and cooked potatoes in a large bowl and add the dressing in small amounts until the desired ratio is reached. Toss.*
  • Add the croutons and toss again.
  • Sprinkle with sunflower seeds and serve immediately.

Servings: Makes 8 to 12 servings

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