Kale Caeser Salad
When we spiralize zucchini to make our zoodles or zucchini ‘pastas’, we use the left-over zucchini cores to make a dried ‘zucchini anchovy’ or ‘zuchovy’. Usually you dehydrate or bake it, but you can also leave it raw after marinating. It’s awesome sprinkled over this Kale Caesar. 

Makes 3 Serves - Enough for the week

Prep Time:
15 minutes



  • 240 g (10 oz/46cups) shredded kale


  • 130 g (4. oz/1 cup) zucchini (courgette) cores, left-over after spiralising zucchini, chopped into 5 cm (2 inch) pieces
  • 1 tablespoon cold-pressed extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dill tips
  • 1 teaspoon finely chopped wakame
  • 1 teaspoon Himalayan pink salt or Celtic sea salt


  • 80 g (2. oz/1/2 cup) activated cashew nuts
  • 4 tablespoons lemon juice
  • 2 garlic cloves, peeled
  • 2 teaspoons brown rice miso paste
  • ½ teaspoon finely chopped wakame
  • 2 tablespoons chopped dill
  • 2 large medjool dates, pitted
  • 3 tablespoons pepitas
  • ½ teaspoon freshly ground black pepper
  • 250 ml (9 fl oz/1 cup) filtered alkaline water


  1. Prepare equipment. You’ll need a blender, knife, chopping board, measuring cup, a spoon, spatula & mixing bowl.
  2. Prepare ingredients. You’ll need zucchini cores, olive oil, ACV, dill, wakame, Himalayan pink salt, cashews, lemon, garlic, miso, dates, pepitas, pepper & filtered water.
  3. Marinade zucchini cores, shred kale and place all dressing ingredients in blender. 
  4. Blend dressing until smooth.
  5. Place kale in mixing bowl and pour dressing on top.
  6. Massage well to infuse flavours and soften kale.
  7. Transfer to serving bowl & top with a sprinkle of love & zucchovy to serve.

For a step-by-step visual guide please see gallery below.

Need ingredients? Visit our friends at Wholefoodshouse