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
Keywords: salad, kale caesar salad, kale salad, lunch, healthy lunch