Gingersnap Dairy-Free 'Caesar' Salad
Gingersnap Dairy-Free 'Caesar' Salad
This pretty Caesar salad recipe is filled with lots of good-for-you things like ground flax seeds, Brussels sprouts, and avocado. I know what you’re thinking. Yep, that’s right: a dairy-free, gluten-free Caesar salad.
Whoever said Caesar salads had to be filled with anchovies and mayo? Not me, and you surely don’t want to miss this recipe. Bon app, my friends!
Servings
2
servings
Ingredients
- 1 cup brussels sprouts, trimmed
- 4 cup mixed greens, such as spinach, radicchio, etc.
- 1/2 cup arugula
- 3/4 cup rice milk
- 1/2 cup canned pumpkin purée
- 1 teaspoon white balsamic vinegar
- 2 teaspoon ground flax seeds
- 1 ripe avocado, peeled and pitted
- 1 tablespoon maca powder
- 1/4 teaspoon fresh lemon juice
- 1 teaspoon honey
- 1/6 teaspoon curry powder
- 1/6 teaspoon grated fresh ginger
- 1/8 teaspoon cinnamon
- pinch of sea salt
Directions
- Steam the Brussels sprouts on the stovetop over medium heat until tender and bright green, about 10 minutes. Remove from heat and transfer to a large salad bowl. Add the mixed greens and arugula.
- In a blender, combine the remaining ingredients and pulse until smooth. Pour the dressing onto the salad and gently toss to combine. Serve chilled. Enjoy.