KALE CAESAR SALAD (PURELY ELIZABETH)

Ever since I did my juice cleanse I've been feeling a million times more on top of my game, health wise. 

The cleanse was pretty hard but that made me want to make sure that I really had my ish together as soon as it was over so that the cleanse wasn't a complete waste of time. 

I started looking into some super easy raw meals that I could make and this was one of the first ones I found. 

It's a super quick process to throw together, you make your own dressing which always makes me feel like I am eating SUPER clean, throw it on some Kale and then add some portobello mushroom caps then you're done! 

WHAT YOU'LL NEED:

DRESSING:

+ 1/2 cup cashews (soaked for 2 hours)

+ 1/2 cup water

+ 1 clove garlic, minced

+ 1 TBSP olive oil

+ 1 TBSP Nutritional Yeast

+ 1 TSP Dijon Mustard

+ 1 TSP Sherry Vinegar

+ 1 Lemon

+ Pinch of Sea Salt

SALAD:

+ 2 large bunches of Kale with the Stems removed

+ 1 TBSP olive oil

+ 1 TBSP Balsamic

+ 2 Large Portobello caps

DIRECTIONS:

1. Place all the ingredients for the dressing into a high speed blender and blend until smooth, add more water if necessary. (I didn't have to).

2. Toss the dressing with the kale in a large bowl. 

3. THEN, Put a grill to medium heat. Combine the olive oil and balsamic into a bowl and toss the mushrooms in the marinade before placing on the grill. It says to grill each side for 3-5 minutes then wait for them to cook before cutting them into small cubes BUT I don't personally have a grill.

- I put my stove on Medium heat, tossed the mushrooms in the marinade, then placed them into the pan and drizzled the remaining marinade into the pan and over the mushrooms. I cooked them for 5 minutes on each side then removed them and let them cool. 

- I feel like grilling them would have make them taste better but this version of using the stove top worked fine, too. 

ENJOY.