Kale Caesar with Blueberries

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Blueberries add bursts of bright flavor to this Kale Caesar salad recipe! The vegan dressing is made up of a cashew base, elevated with Dijon, capers, lemon and garlic.

Kale Caesar with Blueberries


    For the Salad:

  • 1 bunch of kale, de-stemmed and roughly chopped
  • Juice from ½ lemon
  • 1 avocado, cubed
  • 1 cup pea-shoots or micro greens
  • handful toasted cashews, roughly chopped
  • ⅓ cup California Giant blueberries
  • ½ cup croutons
  • For the Dressing:

  • ½ cup raw cashews, soaked overnight or for at least 4 hours
  • 1 teaspoon Dijon mustard
  • 1-2 garlic cloves, depends on how garlicky you like it
  • 2 teaspoons capers
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • 4 tablespoons water
  • 1 teaspoon honey


      • Add the kale and lemon juice into a mixing bowl and massage the kale leaves with your hands - this helps to soften the kale leaves. Set aside while you make the dressing.
      • Add the dressing ingredients into a blender or mixer, and blend until smooth and creamy. Add a few scoops of the dressing into the kale bowl and mix well. Add the remaining salad ingredients and store once more. Store the rest of the dressing in the fridge in an airtight container. Serve and enjoy!
Kale Caesar with Blueberries

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!