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overhead shot of healthy kale caesar salad in blue bowl
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Kale Caesar Salad

With the dressing made from Greek yogurt and limes, this Caesar salad with kale is much better for you and tastes just as delicious as a Caesar salad.
Course Salad
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 460kcal
Author Ryan Beck

Ingredients

Lime Caesar Dressing

  • 1 cup plain Greek yogurt
  • 1 cup freshly grated Parmesan cheese
  • 4 limes, juiced
  • 3 tablespoon olive oil
  • 4 teaspoon Worcestershire sauce
  • 2 teaspoon anchovy paste
  • 2 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 tablespoon milk

Salad

  • 8 cups fresh kale, chopped
  • 2 cups croutons (I use pita chips)
  • ½ cup freshly grated Parmesan cheese
  • cherry tomatoes (optional)
  • Rotisserie chicken, shredded (optional)
  • Lime Caesar Dressing

Instructions

Lime Caesar Dressing

  • In a medium mixing bowl, add all of the ingredients except the milk and whisk together until combined. Whisk in one tablespoon of milk at a time until it reaches your desired consistency. It's normally 6 tablespoon for me. Set aside and prepare salad. Can be refrigerated for up to 4 days.

Salad

  • In a large bowl, add kale, croutons, cheese and dressing and toss to combine. If using for lunches, wait until you're about to eat to add dressing. Enjoy!

Notes

  • Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
  • It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
  • Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
  • If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.

Nutrition

Serving: 1bowl | Calories: 460kcal | Carbohydrates: 23g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 58mg | Sodium: 1572mg | Potassium: 458mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6550IU | Vitamin C: 97.4mg | Calcium: 1050mg | Iron: 2mg