Kale greens in this classic caesar salad is a healthy and delicious option! So creamy and tangy in a rich garlic dressing. Toss in some homemade garlic croutons for added crunch and garnish with Parmesan cheese and diced avocado.
This Caesar Salad has all the rich garlic flavours you expect in a caesar, with a light creamy dressing and the fresh lemon tang that makes you crave for more.
Did you know?? The number of nutritional benefits you get in the kale leaf cabbage. That’s right, Kale is a leaf vegetable that belongs to the cruciferous group of vegetables which include cabbage, broccoli, and cauliflower. That’s part of the reason it has such health benefits, since the cabbage family is one of the healthiest options for getting the maximum nutrient content. So the next time your are out shopping, grab a bunch of kale and enjoy a Kale Caesar Salad. 🙂
INGREDIENTS FOR THIS HEALTHY OPTION
- GREENS: use fresh green kale leafs for this salad
- CROUTONS: are homemade with a good quality extra virgin olive oil, garlic powder and baguette
- DRESSING: a combination of fresh garlic, Dijon mustard, lemon juice, low-fat mayonnaise/Greek yogurt, olive oil, salt and pepper
- CHEESE: Parmesan-Reggiano or vegan parmesan cheese
DID YOU KNOW
Kale is known to be the most nutrient-dense food on the planet. It is high in Vitamin A, C, K and loaded with antioxidants that fight diseases, such as cancer. The idea of getting the additional of nutritional benefits of kale in this caesar salad, is bonus! Enjoy it with garlic croutons, Parmesan cheese, and add bacon, if you so choose.
LET'S MAKE THIS DELICIOUS SALAD
DRESSING:
- Garlic: need 2 crushed or minced cloves of garlic
- Dijon: adds a tangy flavour to this salad
- Lemon juice: gives it a fresh zesty taste
- Mayonnaise and yogurt: are both added and I use low-fat mayo and Greek yogurt lightens the creaminess to this dressing
- Extra virgin olive oil: recommend using a good quality evoo
- Salt and pepper: both seasoning
SALAD:
- Croutons: are lightly toasted in the oven; tossed with olive oil, salt and garlic powder
- Kale: use only the tender leaf by removing it from the stem
- Parmesan cheese: either a dairy option or vegan option for this salad
Now you know what ingredients you need for this delicious recipe. So let’s get started…..
DRESSING:
In a medium bowl, whisk garlic, mustard, mayonnaise, yogurt, salt and pepper. In a slow stream add olive oil, whisking until it’s smooth and creamy. Transfer to a glass container or jar, seal with a lid and place in the refrigerator until ready to use.
CROUTONS:
Preheat oven to 375°F. Cut the baguette into slices, and then cubes, add to a baking sheet, then add olive oil, garlic powder and salt and toss enough to evenly coat the baguette cubes. Bake for 10 minutes, until golden. Remove and set aside.
LET’S MAKE THIS SALAD…
Once the kale is wash, dried and the leaves are pull from the stems and discard the stems. Break the larger leaves into bite size pieces. In a large bowl, add kale pieces, half of Parmesan cheese, dressing and half the croutons. Toss to coat. Garnish with remaining croutons and Parmesan cheese. Enjoy!
STORING
Store the dressing in the glass jar, making sure it has a sealed lid and it will keep up to 5-6 days, up to a week. Kale is a hearty green and once the dressing is added it will hold it’s shape for up to the next day. Like any salad, once dressing is added the greens will become limp the longer it sits in the refrigerator. Add enough dressing to the greens you know you will be eating.
MORE FAVOURITE SALADS TO TRY
Kale Caesar Salad
Equipment
- Baking sheet
- small and large bowls
Ingredients
Dressing:
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- salt and pepper
- 2 tbsp extra virgin olive oil
Croutons:
- 1 cup day old baguette, sliced and cubed
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- salt
Salad:
- 1 bunch of kale, leaves removed
- 1/3 cup Parmesan cheese
Instructions
Dressing:
- In a medium bowl, whisk garlic, mustard, mayonnaise, yogurt, salt and pepper. In a slow stream add olive oil, whisking until it's smooth and creamy. Transfer to a glass container or jar, seal with a lid and place in the refrigerator until ready to use.
Croutons:
- Preheat oven to 375°F.
- Cut the baguette into slices, and then cubes, add to a baking sheet, then add olive oil, garlic powder and salt and toss enough to evenly coat the baguette cubes. Bake for 10 minutes, until golden. Remove and set aside.
Salad:
- Wash and dry kale, pull the leaves from the stems and discard the stems. Break the larger leaves into bite size pieces.
- In a large bowl, add kale pieces, half of Parmesan cheese, dressing and half the croutons. Toss to coat. Garnish with remaining croutons, Parmesan cheese and avocado if desired. Enjoy!
