This kale Caesar salad is an amazingly easy (and delicious!) way to sneak kale into your meal plan, even if it isn’t your favorite veggie. Oil soaked croutons, a lightened up/flavor packed dressing, and crisp greens make this kale salad recipe a staple in our house!
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Salad Ingredients
This kale Caesar salad recipe comes together with just a handful of ingredients and a homemade dressing. Here’s what to collect:
- The croutons: A few slices of bread, olive oil, and salt. You can get funky here with seasoning, but simple is always delicious. You can even use storebought if you prefer, although we highly recommend freshly made croutons for this kale Caesar salad.
- The greens: A combination of Romaine and kale makes kale salad recipes a bit more palatable while keeping this caesar as crisp as it should be. I like to massage the kale with a bit of oil and salt before mixing the greens for less bitter, softer leaves.
- The cheese: Freshly grated parm is the way to go!
- The toppings: I love adding avocado slices. I often turn this into a kale chicken salad or a shrimp Caesar salad for a more complete meal. Feel free to add your favorite protein or any additional veggies you’re craving.
Healthy Caesar Dressing Ingredients (and Swaps)
If you’re short on time, you can always use a bottle of store bought dressing, although I absolutely LOVE this lightened up version. Keep in mind, if you’re using a food processor to combine the ingredients you’ll need a small food processor, as there isn’t enough liquid for a large processor or blender.
- Greek yogurt, which can be substituted for mayonnaise for a more traditional version.
- Olive oil
- Lemon juice
- Dijon mustard
- Garlic
- Anchovy paste, which I often skip.
How to Prepare Kale for Salad
Kale salad recipes have a reputation for tasting bitter and being too tough to eat. What fixes that? A simple massage. It basically breaks down the structure in the leaves, making them easier to chew, and releases moisture, which mellows out their bitterness.
I like to do this with a dash of oil and a pinch of salt to speed up the massaging process.
How to Make a Kale Caesar Salad
This kale Caesar salad is as easy as they come! Here’s how with step-by-step photos:
- Make the croutons.
- Massage the kale.
- Mix the greens together.
- Place dressing ingredients in a blender and blend until smooth.
- Add half the dressing and toss to combine.
- Assemble on a platter and dress with remaining dressing if desired.
Serving Suggestions
This kale Caesar salad is amazing served alongside all your Italian faves, or bulked up into a meal with the simple addition of protein. Here’s how:
- Turn this into a meal, by adding shredded or leftover chicken. I also love adding shrimp or pan seared salmon.
- Chicken dishes like this Tuscan chicken, chicken Marengo, pesto chicken, or chicken florentine.
- Seafood classics, such as parmesan crusted tilapia, pesto salmon, or Tuscan shrimp.
- Pasta recipes, or veggie alternatives like my zucchini spaghetti, broccoli pesto, or eggplant rollatini.
More Salad Recipes
Kale Caesar Salad
Print Recipe Pin RecipeIngredients
For the Dressing:
- 1/4 cup Greek yogurt or mayonnaise
- 1/4 cup fresh Parmesan grated
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1/2 teaspoon of both salt and pepper
- 1 teaspoon anchovy paste optional
For the Salad:
- 4 slices bread sourdough, french bread, or your favorite loaf of bread cut into cubes
- 1 tablespoon + 1 teaspoon olive oil divided
- 1/2 teaspoon salt
- 5 cups curly leaf kale destemmed + chopped
- 4 cups romaine lettuce washed and chopped
- 1/4 cup fresh Parmesan grated
- 1/2 avocado sliced
Instructions
- Preheat oven to broil, and place the top rack so it's in the center of the oven. Toss bread cubes in 1 tablespoon of oil, then sprinkle with 1/2 teaspoon of salt. Spread evenly on a rimmed baking sheet. Broil on prepared oven rack until crispy, about 1-3 minutes. Remove croutons to a plate and set aside.
- Meanwhile, combine the dressing ingredients together in a small blender/food processor, or shake well in a salad shaker.
- Place kale leaves in a large bowl, and toss with remaining teaspoon of oil and a pinch of salt. Massage the kale to soften the leaves until they begin to wilt. Add the romaine. Drizzle with half the dressing and toss to combine.
- Transfer to a platter. Top with avocado, croutons, and remaining dressing if desired. Enjoy!
