Caesar Salad Wrap + Caesar Dressing Dip

Recipe
Written By pollen + grace


Recipe:

PLANT-BASED CAESAR
SALAD wrap with
CASEAR Dressing DIP

PLANT-BASED | GLUTEN FREE OPTION

Total time: 25mins
Serves: 2

INGREDIENTS

Caesar dip:

  • 70g cashews

  • 20g extra virgin olive oil

  • 70g water

  • 20g apple cider vinegar

  • 1 tsp nutritional yeast

  • ½ tsp sea salt

  • ½ tsp garlic powder

  • 1 tsp dijon mustard

Wraps:

  • ½ a cos lettuce

  • 1/4 bag of kale

  • ¼ cup Caesar dressing

  • ¼ tin (100g) butter beans

  • 1 sweet potato

METHOD

1. Preheat your oven to 200C and cube your sweet potato. Drizzle with salt and oil and roast for 45mins

2. Soak your cashews in boiling water for 10-15 minutes

3. Make the Caesar dip - drain the cashews, add everything to a blender and blend until smooth!

4. Massage the kale (trust us) by removing the leaves from the stalks and massaging it in a bowl with a little oil and lemon juice. Shred the lettuce and add to the bowl. Add a small amount of the Caesar dressing and mix to coat.

5. Add the kale/lettuce mix to a wrap, top with butter beans and roasted sweet potato and wrap it up.

6. Serve with the caesar dressing on the side for extra dipping.


(p.s. this dressing will keep in the fridge for up to 2 weeks, so we recommend making a big batch to see you through the week!)

pollen + grace
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