This kale Caesar salad features tender greens, garlic croutons, and creamy homemade dressing. Serve it as a flavorful side or a meal on its own.
If you think the traditional Caesar salad is delicious, wait until you try this kale Caesar salad! It features everything you love about a classic Caesar. It has crunchy romaine, garlicky croutonsa creamy, delicious dressing, and Parmesan cheese, but I also threw leafy green kale into the mix. The dark, curly leaves make the salad feel lush and rich. Plus, when they’re massaged with olive oil and a little salt, they develop a soft texture that contrasts beautifully with crunchy lettuce.
This kale Caesar salad recipe would be the perfect side dish for any meal this season (including special occasions!). But if you’re anything like me, you’ll love this recipe so much you’ll want to put it in the center of your plate. If that’s the case, pile on this kale Caesar salad crispy chickpeas and diced avocado, and you’ll have a great healthy lunch.
Kale Caesar Salad Recipe Ingredients
Here’s what you’ll need to make this kale Caesar salad:
- Kale, of course! I love the texture of the green curly kale here. In a pinch, lacinato kale (aka dinosaur kale) will do just fine, too.
- Extra-virgin olive oil – Massage it into the kale to soften the leaves.
- Romaine lettuce – The kale + romaine blend offers the perfect balance of tender greens and refreshing crunch.
- Croutons – These homemade garlic cloves is delicious, though store-bought will work just as well.
- Shaved Parmesan cheese – Sub in vegan Parm If you want!
- Roasted chickpeas and avocados – Optional, but super delicious. They make this salad a little more substantial if you want to enjoy it on its own for lunch.
- The dressing – Ok, so a classic Caesar salad dressing is made with egg yolks, anchovies, Worcestershire sauce, garlic, Dijon mustard, and Parmesan cheese. It’s a) non-vegetarian and b) a bit tricky to make at home. So here, I have two alternatives for you. One has a Greek yogurt baseand it’s easy to stir by hand. One is completely vegan(!), and it is made in a blender with a cashew base. Both are super creamy, and with each other, the lemon juice, mustard, and capers deliver the tangy, briny flavor you want in Caesar dressing. You can’t go wrong either!
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Kale Caesar Salad
This kale Caesar salad recipe is so simple to make!
Start by making the croutons and dressing. Find my homemade crouton recipe here. Then, choose any of mine Greek yogurt Caesar dressing or my vegan Caesar dressing. Both are quick and easy to make! If you use the roasted chickpeasdo them too.
Next, massage the kale. Cut the kale leaves from the stems (you can discard the stems, or save them to blend pesto yes smoothie). Strain or chop the kale leaves into bite-sized pieces, and place them in a large bowl. Add the olive oil and a pinch of salt, and use your hands to massage the kale until it softens and wilts.
Then, add the romaine. Toss to mix it with the kale. Pour over half the dressing and toss again.
Transfer the salad to a serving dish. Top it with croutons and Parmesan. Drizzle with the remaining dressing, and add the chickpeas and avocado, if desired. Season with fresh black pepper to taste, and enjoy!
Kale Caesar Salad Serving Suggestions
Topped with avocado and chickpeas, this kale Caesar salad is a great healthy lunch. It is also a delightful side dish. Serve it with your favorite protein, veggie burgerso homemade pizzaor pair it with one of these comforting classics:
If you want to get ahead, you can make the dressing and croutons and massage the kale up to 2 days in advance. Store the kale and dressing in the refrigerator, and store the croutons in an airtight container at room temperature until you’re ready to serve. Assemble the salad completely before you eat.
More Favorite Salad Recipes
If you love this kale Caesar salad, try one of these delicious salad recipes next:
Kale Caesar Salad
Serving 4 until 6
Break the kale into bite-sized pieces and place in a large bowl. Drizzle with olive oil and sprinkle with a pinch of salt. Use your hands to massage the leaves until dry.
Add the romaine and toss. Pour over half the dressing and toss again.
Transfer to a serving bowl and top with croutons and Parmesan. Add more dressing, roasted chickpeas, and avocado, if desired, and serve.