Shrimp, White Bean & Kale Caesar Salad
with Broccoli, Garlicky Panko & Toasted Ciabatta Points
- Wheat
- Soy
- Shellfish
Our chefs' riff on a vegan Caesar salad is sure to check all the boxes. You’ll pair a base of kale, white beans, and roasted broccoli with a creamy dressing featuring vegan Worcestershire sauce, lemon, mustard, and nutritional yeast—a flavor powerhouse that helps simulate the nutty, cheesy flavor of Parm, minus the dairy. A shower of crispy garlic panko and ciabatta toast points complete the meal.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Cannellini Beans
4 ounce
Kale
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Korean Chili Flakes
2 tablespoon
Nutritional Yeast
1 unit
Broccoli
4 tablespoon
Vegan Mayonnaise
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Worcestershire Sauce
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
6 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Zest and quarter lemon. Drain and rinse beans.
Toss broccoli on a baking sheet with 2 tsp olive oil (4 tsp for 4 servings), salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned, 15-20 minutes.
Place kale in a large bowl; add a drizzle of olive oil (large drizzle for 4 servings) and a pinch of salt. Using your hands, massage (similar to how you would knead dough) until leaves are tender, 1-2 minutes.
Heat a drizzle of olive oil (large drizzle for 4 servings) in a small pan over medium-high heat. Add panko and cook, stirring, until golden brown, 2-3 minutes.
Remove from heat. Stir in lemon zest, half the garlic powder, half the nutritional yeast, a pinch of salt, and pepper. Transfer to a small bowl.
In a second small bowl, whisk together mayonnaise, mustard, remaining garlic powder, remaining nutritional yeast, ½ tsp Worcestershire sauce, and juice from one lemon wedge (1 tsp Worcestershire sauce and juice from two lemon wedges for 4 servings). (Save any remaining Worcestershire sauce for another use.) Set aside.
Halve ciabatta and toast until golden brown.
Lightly drizzle cut sides with olive oil. Halve on a diagonal.
To bowl with kale, add broccoli, beans, and dressing; toss to combine. Taste and season with salt and pepper if desired.
Divide salad between plates. Top with toasted panko and as many chili flakes as you like. Serve with ciabatta points and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, flavorful combination; some found it surprisingly delicious. A few wanted more garlic or umami.
- Ease of prep: Super easy to prepare, taking less time than expected. Some used an air fryer on hot days.
- Suggestions: Consider adding chicken thighs for extra fat. Try including red onions, tomatoes, or croutons for more variety.
- Leftovers: Salad worked well for packing lunch ahead of time, though some found it less appealing the next day.
- Texture: The warm broccoli and cold kale created a great balance. Kale stems were a bit annoying for some.
- Dressing: Many enjoyed the dressing, but a few wanted more. Some found it thick and hard to incorporate.
