INGREDIENTS:

Dressing:

• 1/3 cup tahini
• 3 tablespoons capers
• Zest and juice of 1 lemon
• 1/4 cup filtered water
• 2 cloves of garlic
• 1 teaspoon of Dijon mustard
• Sea salt and freshly cracked black pepper

Salad:

• 1 large bunch Tuscan kale
• 1 medium-large head romaine lettuce

Vegan Parmesan Cheese: 

3/4 cup raw cashews or almonds 

1/4 cup nutritional yeast

1 teaspoon sea salt 

1 teaspoon lemon zest (optional)

Salad Directions:

1. Combine all dressing ingredients in blender and blend until smooth (add additional water if too thick) and set aside
2. Vegan Parmesan Cheese: Place nuts, sea salt, nutritional yeast and optional lemon zest in the blender & pulse until finely ground
3. Chop lettuce and kale into bite sized pieces and toss with dressing. Top with the Vegan Parmesan Cheese if you wish