Arugula was always one of those vegetables I wasn’t fond of until I realized, like so many other veggies, I just hadn’t prepared it properly. When I tried it out in a Caesar Salad recipe I fell in love and have been eating it ever since.
Vegan Caesar Kale Salad with Arugula from Dawn Hutchins at Florida Coastal Cooking & Wellness
Vegan, Gluten Free
1/4 cup tahini
1/4 cup water (plus more for thinning)
1/2 tsp apple cider vinegar
2 tsp fresh grated garlic (see note)
2 Tbsp nutritional yeast flakes
2 tsp whole grain Dijon mustard
1/4 tsp salt
1 bunch kale, chopped
Handful of baby arugula
15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
1 avocado diced
Fresh black pepper to taste
1. Mix dressing ingredients in a blender. Place kale in a large bowl; massage dressing into kale; stir in arugula until well coated; top with chickpeas, avocado, and black pepper; toss well.