This Vegan Caesar Style Dressing goes well with tons of different veggies & salads, so it’s a great one to meal prep for the week.

Try it with this nutrient dense combination of broccoli, kale, sundried tomatoes and cucumbers.


Broccoli and Kale Salad

Serving Size: 2


  • 2 cups broccoli florets
  • 2-3 cups kale
  • 1/2 cucumber, thinly sliced
  • 1/2 cup sundried tomatoes, thinly sliced
  • 1 tbsp hemp seeds
  • Optional: crumbled goat cheese
  • Dressing:
  • 1/2 cup raw walnuts, soaked for 10 minutes
  • 2 garlic cloves
  • 2 tbsp flaxseed, ground or whole
  • 2 lemons, juiced
  • 1 1/2 tbsp dijon mustard
  • 1 tbsp water
  • 1/4 tsp himalayan salt or sea salt


  • Cover the bottom of a small pot with water and place broccoli florets in pan. Over high heat bring the water to a small boil and steam the broccoli. Only takes a few minutes until they turn bright green.
  • Destem the kale and tear apart into small pieces, wash well.
  • Make Dressing:
  • Soak walnuts for at least 10 minutes. Drain and Rinse.
  • Add walnuts and remaining dressing ingredients to a blender. Blend until smooth.
  • This will make more dressing than you need for a single serving of salad, so store in your fridge and have it for lunch tomorrow.
  • In a large mixing bowl add kale, broccoli florets, sundried tomatoes and 1.5-2 tbsp dressing, toss to coat well. Add goat cheese if using.
  • Separate into two bowls and top with hemp seeds, sea salt and pepper.
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