A Healthy and Dairy-Free Caesar Salad recipe that’s rich, tangy and even safe for pregnant mamas!
When I first moved to California I became obsessed with Caesar Salads. Despite the eczema that the parmesan cheese gave me, I’d continue to order them wherever and whenever I went out to eat. Once I started a Candida diet, I became much more strict and disciplined with my diet, no longer allowing myself to stray. That’s when this recipe came about. I learned how to recreate Caesar Salad in a healthier, non-diary way for myself and for my cooking clients. This recipe even made it into The Candida Cure Cookbook and Digital E-Cookbook Everyday Recipes for Your Candida Diet!!
A Healthier Twist
Traditional Caesar Salad Dressing consists of anchovies, salt, garlic, raw eggs, vegetable oil, dijon mustard and Parmesan cheese. In this twist we omit the anchovies, egg yolks and Parmesan cheese all together and substitute olive oil for vegetable oil and sea salt for table salt. These small changes make for a healthy, vegan and dairy free dressing that’s even fit for mom’s to be.
Although totally optional, I LOVE the addition of Nori Seaweed in this recipe. Nori adds a salty flavor and a significant nutritional punch. It contains minerals and trace minerals, vitamin B12, a significant source of iodine and anti-carcinogen properties!!
Seaweed also has an alkalizing effect on the body which is ideal for maintaining optimal health. Eating a diet high in alkaline rich foods helps with inflammation and chronic pain, helps boost your immune system and also protects your bones and muscles!
If you’ve never tried Nori before, this is the perfect opportunity to give it a try!
This recipe fits the following diets
Specialty Ingredients for this recipe
Dairy Free Caesar Salad Recipe
Dairy Free Chicken Caesar Salad Recipe
- 1 organic chicken breast
- 1 large head romaine lettuce but into bite-sized pieces
- 1 cup cucumber chopped
- 1/2 cup carrot shredded
- 1/2 sheet nori seaweed ripped into small strips (optional)
- 1/4 cup filtered water
- 1/4 cup olive oil
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons unsalted natural almond butter
- 1 Tablespoon raw coconut aminos
- 3 small cloves garlic
- 1/4 teaspoon sea salt
Preheat oven to 350°F and bake chicken until tender, about 20 minutes.
Combine all dressing ingredients in a blender, and starting on low speed blend until smooth and creamy.
When chicken is cooked, let cool slightly and then cut into strips. To assemble the salad, toss the lettuce, cucumber, carrots and half the nori (save some for garnish) in a serving bowl. Add dressing and toss to combine. Top with sliced chicken and remaining nori strips.
*Save extra dressing in an airtight container in the fridge for 1 - 2 weeks or in the freezer for up to 2 months.
**If dressing is too thick, dilute with a little filtered water.
If you LOVE Healthy Salads, be sure to try our Kale and Quinoa Caesar Salad and our Quinoa Tabbouleh Salad Recipe.