Blackened Sea Bass Ceasar Salad (with a vegan twist!)
Let’s be honest: Caesar salad is one of those timeless dishes we all secretly crave. Creamy, salty, crunchy, and comforting – it hits all the right notes. But here’s the thing: traditional Caesar can sometimes feel a little…well, predictable. So in true Flexible Chef style, we’re shaking things up.
This Blackened Sea Bass Caesar Salad is my fresh take on the classic—an elevated, flexible version that feels restaurant-worthy, but is simple enough to throw together on a weeknight. Think: perfectly spiced, crispy sea bass laid over a bed of tender kale massaged in the creamiest dressing ever. And here’s the twist – it’s totally dairy-free.
I usually make this with my classic Caesar dressing from my cookbook- Food You Want: For the Life You Crave – (which includes a soft-boiled egg and is so good), but lately I’ve been leaning into this vegan version that uses soaked cashews, pumpkin seeds, and a hit of umami from nori. It’s plant-powered, creamy, and rich – everything you want in a Caesar, without the dairy or eggs.
And for those of you asking for more pescatarian or plant-based recipes, this one is for you. It’s endlessly customizable: swap the fish for grilled tofu or crispy chickpeas to keep it vegan, or add a sprinkle of Parmesan if you’re in the mood for a little cheese love.
It’s proof that healthy doesn’t have to mean boring – and that with just a few flexible swaps, you can enjoy big flavor without sacrificing your lifestyle goals.
Let’s get cooking!
Blackened Sea Bass Ceasar Salad
Ingredients
For the Fish
- 4 sea bass fillets (or halibut, skin-on if possible)
- Blackening spice (store-bought works great!)
- Drizzle of fresh lemon juice
- Oil for pan-searing
For the Salad
- 1 bunch of kale stems removed and chopped
- Freshly grated Parmesan (optional, if you’re keeping it dairy)
- Lemon wedges to serve
Raw Vegan Caesar Dressing
- ½ cup cashews (soaked for 20 minutes)
- ¼ cup pumpkin seeds (soaked 4–8 hours)
- 2 tbsp lemon juice (add preserved lemons for a flavor boost)
- ¼ cup water
- 1 clove garlic
- 1 tbsp nutritional yeast
- ½ tsp tamari
- ½ tsp apple cider vinegar
- 2 tbsp olive oil
- Pinch of white pepper
- ¼ tsp salt
- 2 nori sheets (or 2 tsp nori / dulse flakes)
Instructions
Make the Vegan Caesar Dressing
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Add all dressing ingredients - cashews, pumpkin seeds, lemon juice, water, garlic, nutritional yeast, tamari, apple cider vinegar, olive oil, white pepper, salt, and nori - to a high-speed blender.
Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
Prep the Fish
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Start with portions of sea bass or halibut, skin on if possible. Chop into chunks or leave whole, depending on your preference.
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Season generously with blackening spice - I use a store-bought blend (you can find it just about anywhere).
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Heat a little oil in a skillet over medium-high heat. Sear the fish on both sides until golden and cooked through, about 3–4 minutes per side.
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Finish with a drizzle of fresh lemon juice and set aside.
Make the Salad
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Add chopped kale to a large bowl and pour over your vegan Caesar dressing. Use your hands to massage the dressing into the kale for 1–2 minutes until it softens and darkens in color.
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If you're keeping it dairy, go ahead and top with some freshly grated Parmesan.
Assemble & Serve
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Spoon the creamy kale salad onto a plate. Arrange the cooked blackened fish on top and sprinkle with more cheese if desired. Serve with a lemon wedge on the side for extra brightness.
Crispy blackened sea bass, creamy vegan Caesar, and tender kale massaged to perfection. This is how you elevate your lunch game – whether you’re going dairy-free or doubling down on the cheese
