3 years ago

Crispy Buffalo Caesar Salad
[Vegan]

KC By: Kayla Cappiello

Author Bio

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Crispy Buffalo Caesar Salad [Vegan]

Dairy Free

Vegan

This crispy buffalo Caesar salad is packed with greens, tomatoes, cucumbers, healthy fats from avocado, and crispy air-fried potatoes. The potatoes are made in the air fryer to ensure they aren’t fried with oil or butter. The potatoes are also covered with buffalo sauce and then air-fried to give it...

Copyright © 2023 by Kayla Cappiello. (If applicable, please also include Photos copyright © Jen Costa, Fox & Hare Photography, on pages v, vi, viii, 4, 5, 6, 14, 18, 180, 181.) Excerpted by permission of Skyhorse Publishing, Inc.

For your Base:

2 cups arugula, butter lettuce, romaine, green leaf lettuce, or any other leafy green

For your Carb or Grain:

1/3 cup fully cooked white rice OR 1/3 cup fully cooked brown rice OR 1/3 cup brown rice mixed with cauliflower rice

For your Toppings:

1/2 cup tomato, diced
1/2 cup cucumbers, diced
1/2 an avocado, sliced
2 tablespoons feta

For your Dressing:

2–3 tablespoons vegan Caesar salad dressing (creamy works better than a vinaigrette)

For the Two-Ingredient Spicy Buffalo Sauce:

1/2 cup vegan butter
3/4–1 cup hot sauce (the more hot sauce, the spicier the buffalo sauce!)

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How to Prepare Crispy Buffalo Caesar Salad [Vegan]

Make the Potatoes:

First, add the potatoes to the air fryer and cook at 390°F degrees for 8 to 10 minutes. These potatoes will cook initially without any oil or seasoning. Remove potatoes, and in a separate bowl, toss with 3 tablespoons vegan buffalo sauce. Once fully coated, add potatoes back into the air fryer for another 5 to 7 minutes until the edges are golden brown and the potatoes are fully cooked. Once finished, set aside.

Choose your Leafy Base:

Add 2 cups of your chosen leafy green to your salad bowl.

For the Two-Ingredient Spicy Buffalo Sauce:

In a medium-sized saucepan, add both ingredients and cook on medium-low heat for 5 to 10 minutes. Butter will fully melt. Once butter is melted, continue mixing until butter and hot sauce are fully combined. Mixture should be smooth.
Remove from the stove and pour in a small bowl for serving or store in an airtight container in the fridge for 3 to 5 days.

Add Toppings:

Add the warm, fully cooked rice, tomato, cucumbers, avocado slices, and feta to the salad bowl. Top with crispy potatoes.
Add dressing.
Toss and serve!

Notes

Save Some Time

• Prepare the potatoes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. When ready to make the salad, heat the potatoes in the air fryer on 390°F for 5 to 7 minutes to give them back their crispness before adding them to the salad.

• Prepare the vegetables ahead of time by slicing the tomatoes, cucumbers, and greens. Store them in an airtight container in the refrigerator for up to 3 days. Add a paper towel into the container to help control the moisture until you are ready to eat.