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Kale Caesar Salad #healthyside #healthyrecipe #summersalad

Kale Caesar Salad

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  • Author: Tara Deal Rochford
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegetarian


Bright, fresh and flavorful Kale Caesar Salad. A perfect warm-weather side dish, or satisfying lunch when paired with your favorite protein (baked salmon, grilled chicken breast, or shrimp would taste delicious!).



For the croutons:

1 cup cubed whole wheat or sourdough bread

2 tablespoons olive oil 

1 teaspoon garlic powder 

¼ teaspoons salt

For the dressing:

¼ cup plain, nonfat Greek yogurt

¼ tsp anchovy paste or 1 canned anchovy (optional, but adds savory umami flavor)

1 garlic clove, minced

1 tablespoon lemon juice

1 ½ teaspoons extra virgin olive oil

1 tablespoon shredded parmesan cheese

½ teaspoon dijon mustard

½ teaspoon worcestershire sauce

Salt and black pepper to taste

For the salad: 

2 loosely packed cups romaine lettuce, chopped

2 loosely packed cups kale leaves, torn into bite-sized pieces


For the croutons: Preheat the oven to 400 degrees Fahrenheit. Combine the bread, olive oil, garlic powder, and salt. Place on a parchment lined baking sheet and bake for about 10 minutes, or until golden brown.

For the dressing: Put all ingredients in a small mixing bowl and whisk to combine.

For the salad: Add the kale to the salad bowl first. Drizzle with a little bit of olive oil and sprinkle a little salt on the kale. Massage the oil and salt into the kale for about 1 minute. Toss the kale and romaine with the dressing and croutons and serve immediately. 


This recipe is not considered low FODMAP. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: salad
  • Method: no bake
  • Cuisine: American