Vegan Caesar Salad with Lentils
Fresh crisp romaine, perfectly cooked lentils, and ripe tomatoes come together to make this amazing Vegan Caesar Salad recipe. It's tossed with an addictive homemade Caesar dressing and then topped with vegan parmesan for the complete Caesar experience. It's the perfect main dish for 2 or side dish for 4.
Servings: 4 as a side
Ingredients
Salad
- ½ cup cooked lentils- ¼ cup dry uncooked (see notes below)
- 2 hearts of romaine lettuce, torn into pieces
- 2 roma tomatoes, large dice
- ½ cup vegan caesar dressing
- 1-2 tablespoon vegan parmesan cheese (recipe here)
Vegan Caesar Dressing (makes 1 cup)
- 1 cup vegan mayo
- 2 tablespoon nutritional yeast flakes
- 2 cloves garlic
- 2 teaspoon capers
- 1 teaspoon caper juice
- 1 tablespoon lemon juice
- 1 tablespoon water
- Ground black pepper
Instructions
Make the Caesar Dressing
- Add all the ingredients except the water and fresh ground black pepper into the bowl of a food processor and puree. You can also use a blender or an immersion blender.
- Add the water if you want a thinner consistency.
- To finish, add a few grinds of fresh ground black pepper.
- Place in the fridge to chill while you get your salad veggies ready. This recipe makes one cup of dressing, but you will only need ½ cup of for the salad.
Make the Salad
- Put the torn romaine lettuce into a big bowl along with the cooked lentils. Now, drizzle ⅓ to ½ cup of the caesar dressing over the lettuce and toss to combine. I always start with ⅓ cup that way I don't take the chance of using too much dressing. Some heads of romaine are smaller than others.
- Add the chopped roma tomatoes and toss once more to combine.
- To finish, sprinkle with vegan parmesan cheese and fresh ground black pepper.
- This salad will serve 4 as a side dish and 2 people as a main when served with fresh bread.
Notes
*This recipe assumes that you are using already cooked lentils. However, if you want to cook your own lentils you'll need to get those started right away. To do this bring ¼ cup of lentils and 1 ½ cups of water to a boil in a saucepan. Then cover tightly and lower the heat to a simmer to cook for about 15 minutes until the lentils are tender. But for this recipe make sure not to overcook your lentils as you don't want them to turn to mush.
*This Caesar dressing recipe makes 1 cup and you only need ½ cup to make the salad. So you will have leftovers or need to cut the recipe in half. I always make the full dressing recipe and then eat more salad or use it as a dip with veggies.
Nutrition
Calories: 262kcal | Carbohydrates: 14.8g | Protein: 6.3g | Fat: 21g | Saturated Fat: 2.1g | Sodium: 262mg | Potassium: 770mg | Fiber: 7.4g | Sugar: 4.4g | Calcium: 77mg | Iron: 3mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!