This Kale Caesar Salad Recipe Is a Lunch Staple
Yogi Kylan Fischer's sharing the recipe for her superfood salad & the one food ingredient she swears by
Kylan Fischer is a master on the mat and a total pro in the kitchen. Aside from being a yoga teacher, she’s a plant-based health coach, so she knows a thing or two about clean eating and how it complements a yoga lifestyle. Since her healthy meals are always giving us major food envy, we asked the yogi to share one of her favorite recipes with us: a simple and super-delicious kale caesar salad. Check out her philosophy on healthy eating, below, then scroll down for the full recipe!
Simplicity is key
Less is more when it comes to ingredients and food combinations. The less complicated your meal is, the easier it is for your body to digest, so keep your ingredient list short, natural and clean.
Clean eating makes for a clean practice
My diet directly impacts my practice. If I eat poorly, then I feel bad, and if I physically feel bad, the last thing I want to do is yoga! I try my best to eat clean, so I can look forward to getting on my mat and moving my body.
Secret ingredient for a well-balanced life
Spinach! I feel significantly less energetic if I don’t get my daily dose of dark greens. I load them into my breakfast smoothies and pack them into salads and stir-fries every day.
Kale Caesar Salad
Prep: 25-45 minutes
Total time: 35-55 minutes
1 can garbanzo beans
1 Bunch of kale
1 tbs pumpkin seeds
Pinch of garlic salt to taste
1/3 cup lemon or 2 small lemons squeezed
1 tbs garlic
2 tbs pumpkin seeds
1 tsp salt
1/2 tsp pepper
1 cup water
1. Rinse the garbanzo beans and lightly sprinkle with garlic salt. I have been obsessed with my air fryer lately, so I cooked my garbanzo beans in there for 15-20 minutes, shaking occasionally. You can also cook them in the oven (spread them out in a pan) at 375 degrees for 45 minutes or until crispy. If you’re in a pinch, you can also use raw garbanzo beans.
2. While the beans are cooking, wash and dry the kale. Rip the leaves off the stem and continue ripping into small pieces. Set aside.
3. Place all the ingredients for the dressing in a food processor or blender and mix until completely smooth. I put any extra dressing in a jar and keep it in the fridge, so I can save it for the next day.
4. Put the ripped kale in a big mixing bowl and massage the leaves to soften. Toss with a few tablespoons of dressing. Mix in the garbanzo beans and pumpkin seeds.
5. Transfer the salad into bowls and drizzle a little extra dressing on top of each serving.