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Smashed Potato Kale Caesar Salad

Course Lunch & Dinner, Main Dishes, Salads
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 300kcal

Ingredients

  • 3 lbs small gold potatoes
  • 2 tbsp garlic infused extra virgin olive oil
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • sea salt and pepper to taste

salad

  • 10 ounces chopped lacinato kale with ribs removed
  • 1/3 cup vegan mayo or coconut yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh minced garlic
  • 1 tsp miso paste
  • 1/2 tbsp dried dill
  • 3 tbsp capers
  • 1 tsp dijon mustard
  • 1/4- 1/3 cup vegetable broth
  • 1/2 tsp onion powder
  • sea salt and pepper to taste
  • 1 cup roasted chickpeas (used store-bought and brand is Saffron Roads)

Instructions

  • preheat the oven to 400 degrees.
  • boil the potatoes for 16-18 minutes until they are tender and easily pierced with a fork.
  • drain the potatoes and toss them with olive oil, garlic powder, onion powder and sea salt.
  • place on a parchment lined baking tray and use the bottom of a glass or mug to flatten the potatoes.
  • bake at 400 degrees for 30-35 minutes depending on how crispy you want them. let then them cool down a bit before adding the salad.
  • whisk the kale caesar dressing ingredients together and then mix well with the kale and chickpeas.
  • place atop the potatoes and enjoy!
  • store in the fridge in an airtight container!