Caesar salad

with kale, cashew dressing & croutons

  • 20 min
  • 4 pers
Recipe by Ditte Ingemann


  • 10 stalks kale or savoy cabbage
  • 2 tbsp lemon juice
  • 2 pcs avocados
  • 25 g grated parmesan
  • 75 g Earth Control Croutons with garlic


  • 10 g Earth Control cashews natural
  • soaked in water overnight
  • 3 tbsp olive oil
  • 4 tbsp water
  • 1/2 eco lemon, juice and grated shell from here
  • salt/pepper


The day before, put unsalted cashews in a bowl of water and soak overnight. Clean the cabbage leaves, remove the sticks, and cut the cabbage finely - put it in a bowl of lemon juice and massage the cabbage a bit. Cut avocados into slices and mix with cabbage and grated parmesan. Make the dressing: Rinse the soaked cashews, put them in a blender or mini chops with oil, water, lemon juice and peel. Blend until dressing gets creamy and add more water if it is too thick - it should be reasonably thin. Taste with salt, pepper and lemon juice before turning in the cabbage salad with avocado. Top with croutons before serving and enjoy e.g. for a piece of fried chicken.


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Our carefully selected cashew nuts come primarily from Vietnam and India, which are some of the world's largest producers of cashew nuts due to the warm climate. Cashew nuts grow in the stem of the ca[...]
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