Vegan Avocado Caesar Dressing

I love Caesar salad. It was something I thought I was going to have to give up while on this cancer fighting diet. Just a little tweaking with some healthy ingredients, and I have nailed the taste. The only thing wrong is it is green which makes people thing it is not appetizing. The green is added from the avocado which is full of nutrients and flavor.

This is my favorite dressing to use in a Caesar wrap, with tons of veggies and romaine lettuce. Plus people can't tell it's green when it is in a wrap. 

Vegan Avocado Caesar Dressing

1 cup cashews 

1 avocado 

4 cloves garlic, peeled and roughly chopped 

1/2 cup water

juice of 1 medium lemon

2 tablespoons olive oil 

2 teaspoons Dijon mustard 

1 1/2 teaspoons coarse sea salt 

1/2 teaspoon ground black pepper 

Put one cup of raw cashews in a bowl and cover them with water. Let them sit for a minimum of 2 hours or overnight.

Drain cashews and Put all ingredients in this order in a blender or food processor.

Blend until smooth. 

Use just a little bit on your salad, or use as a Caesar dip. 

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Summer Veggie Slaw

At one of my recent trips to my local farmer's market. There was a vendor selling awesome peelers that make the perfect julienne cut every time!  

It makes preparing slaw so easy! I wasn't given the peeler. I bought it, so this is not a sponsored post. I just love sharing cool products that make my life easier with you all.

Way cool huh? I love using it for making this Summer Veggie Slaw salad. I got it at the San Diego Little Italy farmers market. I wish I had the name of the vendor. If you have a chance to snag up one of these babies, I highly recommend it!

To make a wonderful fiesta summer slaw, use any veggies you want. I used Zucchini, red peppers, carrots, radish, red onion, cucumber, and broccoli. I use this mix in my wraps, taco's, salads, or just as it's own salad with a vinaigrette. I love eating foods of similar texture and shape. It changes the way it tastes. Making a slaw of in season veggies, makes it so easy to get in all your daily veggies! Enjoy!

Summer Veggie Slaw and Vinaigrette 

Zucchini

Red peppers

carrots

Radish

Red onion strips

broccoli

Fresh basil 

Fresh parsley

For the vinaigrette :

1/4 cup fresh lemon juice

2 tbsp. minced dill

2 tbsp. white vinegar

1 tbsp. sugar -or- stevia

1/4 cup olive oil

Salt and pepper to taste

Make the vinaigrette. Add all ingredients to a bowl or measuring cup and stir until combined.

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Cashew Mayonnaise

 

A healthy spread made out of cancer fighting ingredients. Eat up! 

Vegan Cashew Mayonnaise 

adapted from Oh My Veggies

1 cup cashews

2 TBSP lemon juice

1/4 cup vegetable broth

4 TBSP water

Salt to taste

Put one cup of raw cashews in a bowl and cover them with water. Let them sit for a minimum of 2 hours. Overnight is fine too.

Drain and rinse the cashews, then pop them in your blender or food processor with 2 tablespoons of freshly squeezed lemon juice, and 1/4 cup of vegetable broth, 4 TBSP water.

 Blend everything until it’s completely smooth, scraping down the sides of the blender or food processor as needed. Salt to taste. 

Serve with everything you would serve with mayo. Veggie wraps are my favorite, but tuna salad is a close second.

 There you have it. A wholesome way to enjoy a spread. Every ingredient matters and is good for your body. 

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Vegan Kale Caesar Salad

I love cheese. Bummer it is not part of my slim down regimen. So I have been finding ways to get the flavor I love, but without all the dairy I love to consume. This recipe hit the spot. It tastes so much like the traditional Caesar salad I love, that I may just make it like this from now on! I am making a wrap out of the leftovers today. 

Now I love to use baby kale, baby arugula and baby spinach together. Packed with omega 3's, The blend hits the spot. My favorite brand is Organic Girl, if I can't get it from my local farmers market,  you will always find several of these packages in my fridge. I love that it is washed 3 times. Their Powerhouse blend is my favorite. I still spritz it with my veggie cleaner and do a quick strain. Just because I am paranoid. 

If you like Caesar salad, I would highly recommend this. It is extra tasty with blackened salmon on top. Yum! We don't enjoy croutons, so I didn't include them. If you do, the instructions to add croutons are below

Vegan Kale Caesar Salad
adapted from Lemon Stripes

15 ounces of your favorite kale or mixed baby greens
Juice from 1 lemon
1/4 cup raw cashews
2 TBSP olive oil
1 TBSP apple cider vinegar
1 TBSP dijon mustard
1 TBSP Worchester sauce
3 cloves garlic
*optional croutons: 1 slice of your favorite gluten-free  bread, cubed and tossed with a drizzle of olive oil, salt, and pepper
Sea salt and pepper to taste

Mix cashews, lemon, oil, vinegar, Worchester sauce, garlic, salt, and pepper in a blender and blend until creamy.
For optional croutons: Broil the seasoned bread for 2 minutes in the broiler or until crunchy
In a large bowl, mix together the kale, dressing, and croutons.

Don't forget you can order my cookbook HERE!

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