(11 votes, average: 4.64 out of 5)
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This vegan classic Caesar salad gets its sea flavor from sea beans, which is a plant that grows in coastal areas around the world. Try this easy, healthy vegan Sea Bean Caesar Salad as an intriguing way to feature sea beans.
Ingredients
Scale
Rye Croutons:
- 2 slices whole grain rye bread, cubed
- 1 teaspoon extra virgin olive oil
Salad:
- 1 ½ cups fresh sea beans
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons capers, rinsed, drained
- ¼ teaspoon red chili flakes
- 6 cups assorted salad greens
Instructions
- Preheat toaster oven or conventional oven to 375 F. Place cubed rye bread in a small pan, drizzle with 1 teaspoon olive oil, and place on top rack, baking for abut 7-9 minutes, until golden brown and crisp. Remove and cool.
- Meanwhile, clean sea beans, separating pieces from woody stems to create portions of sea beans about 2-inches in length.
- Heat 2 tablespoons olive oil in a skillet and add sea beans and garlic, sautéing for about 2 minutes, just until sea beans turn bright green, but are still crisp. Remove sea beans from the skillet and set aside. Remove skillet from heat and deglaze by adding rice vinegar and soy sauce to the pan and stirring it into the remaining oil in the pan. Stir in capers and red chili flakes to create a vinaigrette. Cool slightly.
- Place salad greens in a mixing bowl and toss with sautéed sea beans and vinaigrette. Garnish with rye bread croutons.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 97
- Sugar: 1 g
- Sodium: 389 mg
- Fat: 2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 5 g
