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A white bowl filled with kale Caesar salad topped with croutons and grated cheese, with a fork resting inside. Another bowl and a fork are visible in the background on a gray surface.
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Kale Ceasar Salad on the Light Side

This nutritious salad is my favorite choice when I crave the classic Caesar flavors but want a healthier option!
Prep Time20 minutes
Cook Time15 minutes
Refrigeration Time30 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Diet: Low Fat
Keyword: Dressing, Frozen yogurt, Healthy, Kale, Lemon, Light, Mayonnaise, Olive oil, Parmesan
Servings: 4

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

The kale leaves should be dressed and refrigerated for at least 30 minutes (and up to 6 hours) before serving.
Croutons can be made and stored in an airtight container up to 3 days in advance.
Dressing can be made and stored in an airtight container up to 3 days in advance.

Nutrition

Calories: 366kcal | Carbohydrates: 18g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 897mg | Potassium: 408mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8598IU | Vitamin C: 83mg | Calcium: 379mg | Iron: 3mg
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