Balanced and Nutrient Dense Veggie Caesar Salad with Greek Yogurt Dressing
macros per serving (4 servings)u003cbru003eu003cstrongu003eper serving (¼ of recipe):u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~430 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~20–21 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~42–43 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~22 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~9–10 gu003cbru003eu003cbru003emacros per serving (5 servings)u003cbru003eu003cstrongu003eper serving (⅕ of recipe):u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~345 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~16–17 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~34 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~18 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~7–8 g
Servings 4 servings
Calories 430kcal
Ingredients
- for the salad 1 bunch lacinato kale, very finely chopped avocado oil, for massaging and roasting sea salt, to taste 1 bunch asparagus, diced 2 leeks, thinly sliced 1 ½ cups shredded brussels sprouts ½ tsp garlic powder ½ tsp onion powder 2 large pieces sourdough bread, torn into bite-sized pieces 1 (15-ounce) can chickpeas, rinsed and drained ¼ cup sunflower seeds ¼ cup finely grated parmesan cheese for the creamy caesar dressing ¾ cup 2% greek yogurt 1 tbsp mayonnaise 1 tsp liquid aminos 1 tsp worcestershire sauce juice of ½ lemon ½ tsp maple syrup 1 large garlic clove, finely grated ¼ cup finely grated parmesan cheese 1 tsp dijon mustard sea salt and black pepper, to taste about ⅓ cup filtered water, to thin
Instructions
- prep the kale add the finely chopped kale to a large bowl. drizzle with a little avocado oil and a pinch of sea salt. massage with your hands for 1–2 minutes until softened and darker in color. set aside.
- roast the vegetables preheat the oven to 400°f. add the diced asparagus, sliced leeks, and shredded brussels sprouts to a baking sheet. drizzle with avocado oil and season with garlic powder, onion powder, and sea salt. toss well. bake for 10 minutes, remove from the oven, flip and toss, then return to the oven for another 7–8 minutes until tender and lightly caramelized. set aside.
- make the chickpea croutons on a separate baking sheet, add the torn sourdough pieces and rinsed chickpeas. drizzle with avocado oil and sprinkle with sea salt. toss to coat evenly. bake at 400°f for 10 minutes, toss, then bake another 10 minutes until the bread is golden and crisp and the chickpeas are crunchy.
- make the dressing in a bowl, whisk together the greek yogurt, mayo, liquid aminos, worcestershire sauce, lemon juice, maple syrup, grated garlic, parmesan, dijon mustard, salt, and pepper. slowly whisk in the filtered water until the dressing reaches a pourable but creamy consistency.
- assemble the salad add the roasted vegetables, chickpeas, and sourdough croutons to the bowl with the massaged kale. sprinkle in the sunflower seeds and parmesan. drizzle with the dressing and toss well to combine. taste and adjust salt and pepper as needed.