A twist on caesar salad new recipe

Author: Dr. Michelle Durkin on 11 September 2018

Is Caesar salad one of your old stand-bys in the salad department but you know you shouldn't be eating dairy, wheat, or gluten?

Sometimes lack of knowledge is not the hurdle that is preventing you from making a change, it's decision fatigue.

If I can't make my old recipe, what do I make instead?

Here's a twist on Caesar salad that could be just what you are looking for.

Kale Caesar Salad

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 2

Ingredients

1/2 Garlic (head)
2 1/2 tbsp Extra Virgin Olive Oil
1/4 Lemon (juiced)
1 tbsp Dijon Mustard
Sea Salt & Black Pepper (to taste)
2 cups Kale Leaves (thinly sliced into ribbons)
1/4 cup Radishes (thinly sliced)
1/4 cup Cherry Tomatoes (halved)
2 tbsp Pumpkin Seeds
4 oz Chicken Breast (baked and sliced)

Instructions

Preheat oven to 400. Take your head of garlic and peel away the skin so the cloves are
showing. Chop off the top of garlic head, drizzle with olive oil and wrap in foil. Bake in the oven for 30 minutes.
After 30 minutes, remove the garlic from the oven and remove from foil. Let cool. When garlic is cool, squeeze the flesh out of the skin into a food processor or magic bullet. Add oil, lemon juice, mustard and salt. Blend until creamy.
Add kale leaves, radishes, cherry tomatoes and pumpkin seeds to a large bowl. Drizzle with desired amount of dressing and toss well.
Plate salad and top with fresh ground pepper. Top with sliced baked chicken breast. Enjoy!

Note: 1. You can also make this recipe with Romaine lettuce if kale is too far of a departure for you, 2. For those following an strict AIP or anti-inflammatory diet substitute zucchini for the cherry tomatoes.

Now I would love to hear from you! Are there any recipes that you have modified to fit your dietary needs that turned out great? Leave a comment below and I'll be back next week with another edition of Doctor as Teacher Tuesday!