Kale Caesar Salad

28 reader reviews / 4.54 stars average

No egg necessary! Kale is massaged until tender in a bright and flavorful Caesar dressing made with lemon juice, olive oil, garlic, and Parmesan cheese.  

Kale Caesar Salad in a bowl

If you don’t think you like kale or that your family wouldn’t eat kale, I’m here to let you in on a little secret: Kale needs to be massaged first!

Kale needs to be massaged first before you eat it. As you rub-down the kale leaves with a little olive oil the leaves darken and shrink up making it soft and quite delicious to eat. Easy Peasy!

Kale Caesar Salad Ingredients

While there are so many ways you can dress a kale salad, my family is a huge fan of my shredded kale caesar salad. Made with just a few simple ingredients including lemon, dijon, and garlic, it is always a crowd-pleaser.

Kale Caesar Salad a healthy side dish recipe

While this may not be a traditional caesar dressing (there’s no egg yolk in my version), it still hits all of those great flavor notes. The anchovy paste is optional but I highly urge you to try it before you decide you don’t like it. My kids have never once noticed it or complained and that speaks volumes.

Kale Caesar Salad a fast salad recipe

Great with pasta, grilled meats or seafood, you won’t believe how easy and delicious this shredded kale caesar salad tastes. I hope you try it today!

If you’re looking for some other inspiration check out my Kale Salad With Toasted Pine Nuts and Feta.

If you’re not a fan of anchovies you can try substituting roasted sesame tahini instead.

Your fork is waiting.

Kale Caesar Salad in a bowl

Kale Caesar Salad (no egg required)

28 reader reviews / 4.54 stars average
No egg necessary! Kale is massaged until tender in a bright and flavorful Caesar dressing made with lemon juice, olive oil, garlic, and Parmesan cheese.  
PREP: 5 mins
TOTAL: 5 mins
REVIEW PRINT
Servings: 4

Ingredients
 

  • 8 cups shredded kale (any kind works)
  • ¼ cup lemon juice
  • ¼ cup grated parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon anchovy paste
  • 1 clove garlic (grated)
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions
 

  • In a medium bowl, whisk together the Caesar dressing (lemon juice through Dijon mustard.)
  • Add kale and massage until tender, about 45-60 seconds.
  • Check for seasoning and add salt and pepper to taste. 

Notes

Note: you’re welcome to use less lemon juice but I prefer mine on the tangier side as the acid helps break down the hearty kale. Additionally, if you’re not concerned with calories, feel free to add more olive oil. 

What can I substitute anchovy paste with?

If you’re not a fan of anchovies you can try substituting roasted sesame tahini instead.

Nutrition

Calories: 163kcalCarbohydrates: 14.8gProtein: 6.9gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 329mgFiber: 2.7gSugar: 0.4g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Tired of boring lunches? Head over to my Pinterest board for more satisfying salad ideas!

21 thoughts on “Kale Caesar Salad”

  1. Here’s a trick for people who don’t like an overly tart lemon flavor. If you can find Meyer lemons, use them instead. They are a cross between a lemon and (I believe) a mandarin orange. Anyway, they look like darker yellow lemons, but are sweeter. They are my favorite lemons.

  2. Thanks for introducing me to the proper way of softening kale. This was fast and delicious although a wee bit too lemony for me. I added a spoonful of organic honey to balance and let it sit for a bit and for us, this worked better.
    FYI – I asked the family if they noticed the anchovies. No one did. But I felt they added depth to the overall flavour. Thanks again.

  3. We enjoyed the recipe, I exchanged the anchovy paste for roasted sesame tahini because I don’t like anchovies I also added 2 strips of chopped bacon for my husband. The most fun is that I can add or substitute and it is still a great tasting and great looking salad. Thank you for putting it together.

  4. We loved this – although we also found the lemon a bit too heavy and cut back on that. And without a doubt — the anchovy paste is essential.

  5. I had high hopes for this recipe but there was so much lemon that it made it more of a [super pucker-y] lemon vinaigrette; it didn’t taste at all caesar-salad to us. Disappointed; the recipe looked great at first glance.

    1. Hi Janna,

      So sorry you didn’t enjoy this recipe! If you ever find the lemon to be too strong just add more oil and salt. :) Admittedly, I prefer to keep the calorie count low so I double up on citrus and keep the oil lower!

      1. I had the most amazing kale caesar salad at a restaurant a few months back and have been frantically searching for a recipe to match it! Thanks for the post – I can’t wait to make this!

      2. Oh my gosh! We’ve eaten this tonight and it was A.Maze.Ing!!! Fresh leaves from the garden made it even more special. Thank you :)

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