Avocado Caesar Salad (Vegan, Paleo)

This delicious recipe was seen on Detoxinista.com then recently recreated by The Bold Vegetarian.

This recipe is Vegan and Paleo!

Makes 1 1/2 cups of dressing

Ingredients:

1 ripe avocado, pitted (about 1/2 cup mashed)

5 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon raw apple cider vinegar

3/4 cup water

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

2 tablespoons nutritional yeast

Directions:

Combine all of the dressing ingredients in a high-speed blender, and blend until completely smooth. Pour over chopped Romaine lettuce, and toss well to coat. Serve with roasted potatoes as "croutons," if desired. Leftover dressing can be stored in the fridge for up to 3 days.

* Bold modifications: 

"I use half kale and half romaine and make croutons from a sprouted vegan protein bread I get at WholeFoods. I toast, then lightly dress with Extra Virgin Olive Oil and garlic."

* Bold tip: 
Use a pizza cutter in the bowl to chop the kale and romaine into smaller pieces.


Check out Detoxinista.com for recipe and directions!

Crispy Kale Chips

The Bold Vegetarian recently made these savory homemade kale chips. This delicious treat is so simple and easy to make at home.

 Bake for 300 degrees for. 15 minutes with 1 tsp of Extra Virgin Olive Oil, sea salt, pepper, garlic, nutritional yeast for cheesiness and a pinch of cayenne. Flip once 1/2 way through. *Bold tip: make sure your kale is washed and thoroughly dried, otherwise kale won't get crispy!

 *Bold Tip: Extra virgin olive oil is safe in oven up to 356 degrees