Vegan Caesar Salad

stacey ann loves blueberries

On the weekends, my boyfriend and I try to go to the farmers market for fresh goods. Luckily we live very close to a few outdoor markets and it helps us get out of the house in the mornings. If you don’t have any outdoor markets nearby or have time to get there in the mornings, Whole Foods or Trader Joes works just as great!

This past Sunday we went to check out the Fort Mason Farmers Market that happens every Sunday from 9:30AM to 1:30PM. At the market, my boyfriend and I like to split up initially because, one, he likes to grab all of the free samples and two, I like to see what veges and fruits are in season. So why waste time by walking together? We meet up later anyways, and usually when we do, I find him with a sweet pastry in hand that he just bought after sampling.

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Every week is different, but I like to try new veges and fruits that are in season. If there’s a fruit or vege I’m not familiar with, I just ask the vendor about what it tastes like and what I can make it with. Vendors are very knowledgeable about their crops and they give great tips!

Farmers Market Tips

1. Try to browse through the entire market before making your selections. Most of the time, vendors sell the same seasonal items, so try to find one with the best deal

2. Vendors will sometimes mark down their veges and fruits at a lower price just before closing

3. Bring cash and don’t forget your own grocery baggies!

With all the great options I bought at the market, I immediately went home to make a salad. Below is my rendition of a vegan caesar salad. Rather than using standard caesar dressing, croutons, romaine lettuce, and parmesan cheese, I throw in seasonal vegetables that are in the market and whip up dressing made of nuts.

stacey ann loves vegan caesar salad ingredients
stacey ann loves gap colorblock boyfriend shirt
stacey ann loves vegan caesar salad ingredients
stacey ann loves vegan caesar salad ingredients

Vegan Caesar Salad Recipe

Dressing:
½ cup raw walnuts, soaked in water for 10 minutes, then drained
2-3 large garlic cloves
½ tablespoons ground mustard
3 tablespoons of nutritional yeast, I use Kal Brand (optional)
⅔ cup fresh lemon juice (about 3-4 lemons)
¼ cup of filtered water
¼ teaspoon himalayan sea salt
¼ teaspoon fresh cracked black pepper

Throw in all ingredients into a blender and voila! (I use a Vitamix which works well with making nut butters.)

Salad Ingredients:
Avocado
Carrots
Arugula
Dino kale
Dandelion Greens
Escarole
Frise
Mesclun
Edible flowers

In this salad recipe, I used a bunch of mixed greens that I purchased at the market, but you can use any type of mixed greens. I like to chopped all greens into small strips to make it easier to eat. I also julienned my carrots with a Julienne Peeler that I bought at Amazon for $8. After pouring the dressing into a mixing bowl, I mix everything with my hands to coat the greens with dressing. It’s much tastier this way.

Non-vegan additions: To add some protein and cheesy-ness for my boyfriend, I added in a few crumbles of Goat Cheese just for him. Goat Cheese is a healthier option and easier to digest than cow’s milk.

Skinny tips: If you’re trying to loose weight, I would omit the avocado and ration the dressing.

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  • The salad look amazing. Will have to try the recipe. Thanks 🙂

    • Thanks Rocksana! Let me know what you think when you’ve tried it!