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Kale Caesar Salad on the Light Side is similar to the classic recipe, substituting curly kale for Romaine lettuce. The addition of a lightened-up homemade dressing, croutons, and parmesan cheese makes it truly satisfying.
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Why You’ll 🫶🏻 this Salad
This nutritious salad is my favorite choice when I crave the classic Caesar flavors but want a healthier option. I opt for curly kale because it stands up nicely to the dressing and doesn’t wilt quickly, making it perfect for prepping ahead. The homemade Caesar dressing is made lighter by incorporating Greek yogurt the anchovies! ~Nicole
Key Ingredients for Kale Caesar Salad on the Light Side
Curly Kale is the green of choice. Remove the stems and break the kale leaves into smaller pieces.
Extra-Virgin Olive Oil—Select a high-quality olive oil with a peppery, slightly fruity flavor, ideal for salads rather than for sautéing or marinating.
Parmesan Cheese brings a bold, nutty taste. Buy it in a wedge and grate it yourself for the freshest flavor, free of additives or preservatives.
Mayonnaise and Greek Yogurt add creaminess to the base of the dressing. I use a regular mayonnaise, like Hellman’s, instead of the salad dressing version. I also use 0% Greek yogurt to lighten up the dressing without compromising the overall taste.
Lemon adds a fresh and zesty citrus flavor that elevates the dressing.
White Wine Vinegar, like lemon, adds acidity and another fruity flavor profile.
Dijon Mustard adds a smooth texture and a sharp and tangy flavor.
Worcestershire Sauce adds a rich, umami depth. One of the key ingredients in the sauce is anchovies, so I do not use whole anchovies.
Croutons– I prefer using a soft French loaf or sourdough. Their slightly tender crumb breaks apart more easily in the salad with a fork.
Equipment Needed
- Salad spinner
- Small citrus reamer
- 17.9-inch x 12.9-inch rimmed baking sheet
- Non-stick aluminum foil
- Box grater
Tips for Making Kale Caesar Salad on the Light Side
- Place the kale in a large bowl and cover with warm tap water (110-115°F). Rinse the kale to remove any grit and allow it to sit for 10 minutes (this helps soften the leaves). Remove the kale from the water and add it to the spinner. DO NOT pour the gritty water over the rinsed kale!
- While the kale is bathing, cover the baking sheet with non-stick aluminum foil. I simply tear the bread into bite-sized pieces directly onto the sheet, add olive oil, salt, pepper, and gently toss.
- Bake in a preheated oven at 350°F until golden brown, about 15 minutes.
- Dressing ingredients are easily whisked together in a bowl; no food processor or blender is required.
- Massaging the dressing into the kale leaves also helps tenderize the rather chewy leaves.
Substitutions
- Lacinato kale, Swiss chard, or Romaine lettuce can be substituted for the curly kale.
- Plain yogurt can be substituted for the Greek yogurt.
Serving Suggestions
The salad is delicious on its own as a light lunch or meal, but you can also add grilled or shredded chicken, oven-baked salmon, or Thick-cut Grilled or Pan-Seared Steak as an addition to the salad or as a main dish.
While the salad rests in the refrigerator, consider making a quick dinner, such as Orecchiete with Shrimp, Pepperoncini, and Basil, or Thin-Crust Skillet Pizza, for a complete meal.
Other Kale Salads you might enjoy…
Kale Ceasar Salad on the Light Side
Equipment
Ingredients
For the Salad
- 12 ounces curly kale, stemmed and cut into 1-inch pieces, (about 16 cups)
- 1 ounce Parmesan cheese, grated, (about ½ cup)
For the Croutons
- 3 ounces soft French bread or sourdough, torn into bite-size pieces, (about 3 cups)
- 2 tablespoons Extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon Kosher salt
For the Dressing
- ¼ cup mayonnaise
- ¼ cup Greek yogurt, (I use 0%)
- ½ ounce Parmesan cheese, grated, (about ¼ cup)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 medium garlic clove, grated on a microplane
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Extra-virgin olive oil
Instructions
For the Salad
- Place the kale pieces in a large bowl and cover with warm tap water (110-115℉). Swish kale around to remove grit. Allow the kale to rest in the water for 10 minutes. Remove the kale from the water and place it in a salad spinner to spin dry in multiple batches.
For the Croutons
- Adjust oven rack to middle position and heat oven to 350℉. Line a rimmed baking sheet with non-stick aluminum foil. Place the bread pieces on the baking sheet, drizzle with olive oil, and season with pepper and salt, stirring to combine. Bake until golden brown, about 15 minutes. Let the croutons cool completely on the sheet. (Croutons can be made and stored in an airtight container for up to 3 days.)
For the Dressing
- In a medium bowl, whisk together all of the ingredients.
- Toss kale with ½ cup plus 2 tablespoons of the dressing and massage with your hands. Refrigerate the kale for at least 30 minutes and up to 6 hours. Toss ½ cup Parmesan and croutons with dressed kale. Serve, passing the remaining ¼ cup of dressing at the table. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
