Creamy almond caesar dressing, succulent peaches, and crunchy, sweet almond clusters create a full flavor and texture experience that will make you swoon. You’ll never guess it’s gluten, dairy, and soy free! Plus, it only takes minutes to whip up.
Hey there! I hope everything is just peachy 😉 . It’s been a whirlwind past two weeks for me and I’m oh-so-happy to be back home and, most importantly, back to my own kitchen! What do you miss the most when you’re away from home?
Two weeks ago I was at a sleep-away cross country running camp at California University of Pennsylvania. It was a pretty cool experience. I ended up being the only girl along with 10 boys from my team to go. At times I definitely felt like I could relate to Snow White, haha. We went on quality runs everyday (although the hills may have almost killed us all 😉 ), learned a lot, and most importantly had tons of fun.
If you follow me on Instagram (check it out if you don’t 🙂 ! ), you may know that I was on vacation with my family at Carolina Beach last week. I’ll admit, getting there was SUCH a struggle. Not even 24 hours after coming home from camp, I had to get in the car again and drive about 7 hours down to North Carolina. I was so not ready to pack up and leave home again. Camp was exhausting and I missed sleeping in my own bed.
But, it turned out to be a great vacation spot. I really enjoyed getting to run around the town, take long walks on the beach, and of course enjoy some super delicious foods! Let me know if you’d be interested in seeing a recap/review of the places I went.
Now that we’re a bit caught up, onto this bomb recipe!
I’ve found that a lot of salad recipes out there take wayyy to much planning in advance or are intended to serve a crowd. While those recipes are great for taking to a party or serving as a nice dinner, I don’t know about you, but when I’m ready for lunch, I’m READY for lunch. I don’t want to have to soak cashews or do anything fancy.
This sounds like it’s super fancy, but I promise you, it really isn’t! And that right there is the beauty of it.
You can find a million and one caesar salad recipes online. Nowadays, probably half of those are even dairy free. I don’t believe in putting out more of the same, so I put my own spin on the classic and used almond butter in the dressing for a little flare. The nutty, roasted flavor really adds that little something extra.
Another change I made was adding on broiled peaches. Not only do they add a little something summery, but the extra layer of sweet flavor perfectly compliments the salty, cheesy, tangy flavors of the dressing.
And of course, no salad is complete without croutons. You’ve gotta have that crunch! Again to tie back in the almond flavor and add a little sweet, I decided to make maple almond clusters as croutons. I honestly could just eat heaps of these clusters on their own. So dreamy…
Almond Butter Kale Caesar with Broiled Peach and Maple Almond ClustersPrint Recipe
- Almond Butter Caesar Dressing-
- 1-2 TBSP warm water (add in slowly to your liking)
- 1 TBSP creamy, salted almond butter
- 1 TBSP mustard
- 1 TBSP coconut aminos
- 1 TBSP lemon juice
- 1 TBSP nutritional yeast (plus more for topping, if desired)
- 1/2 TBSP capers
- 1/4 tsp minced garlic
- Maple Almond Clusters-
- 2 TBSP slivered almonds
- 1/2 tsp water
- 1/2 tsp vanilla
- 1/2 tsp maple syrup
- A generous pinch of salt
- ~6 cups of kale
- A small peach
- The Almond Butter Caesar Dressing (above)
- The Maple Almond Clusters (above)
- Any additional protein of choice (chicken, quinoa, salmon, tofu, shrimp, etc,.)
Dressing: Place all the dressing ingredient into a blender and blend until completely combined and creamy.
Salad: Put the kale in a large bowl, then pour all the dressing over it, tossing around to evenly distributed. Allow the salad to set aside for 10-15 minutes while you prepare the other ingredients. This will soften the kale and allow the flavors to intensify.
Peaches: Slice the peach into many thin, moon-shaped slices. Next, arrange them onto a foil-lined pan and place under a broiler for 10-5 minutes until soft and juicy.
Maple Almond Clusters: Place the almonds in a small skillet over medium heat and stir around for about 2 minutes until lightly toasted and fragrant. Next, add in the rest of the ingredients to coat the almonds. Allow everything to heat and become sticky. This takes about 1 minute. Once finished, remove from heat and pack the almonds flat on parchment paper. Let them harden in the fridge for at least 10 minutes. Break into clusters when you're ready to put them on the salad.
Assembly: Once the peaches, salad, and clusters are ready, pour the salad onto/into your serving bowl or plate of choice. Next, add on the peaches, maple almond clusters, your optional protein of choice, and a sprinkle of additional nutritional yeast, if desired. Enjoy!
You can easily multiply this recipe to serve more people as a meal or as a side. If you don't eat nuts, try swapping sunbutter into the dressing and sunflower seeds into the maple almond cluster.
Definitely let me know if you try out the salad! To be honest, I was actually surprised by how well it turned out. I love me some veggies, but NEVER did I think kale would make me swoon, haha. If you post a picture on Instagram, tag me @pilatespearlsandpeanutbutter so I can be sure to give you some love 🙂 .
Let me know…
Did you go on vacation this summer? If so, where?
What’s your favorite part about your home?
Do you want to see a recap/review post?
Enjoy the moment,
xoxo Meah <3