Kale Caesar Salad
Updated Jul 02, 2025
Kale Caesar salad is essentially the traditional recipe, with kale instead of lettuce. Homemade dressing, croutons, and parmesan cheese make it complete.
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My Kale Caesar Salad is so good!
This kale Caesar salad is my go-to when I want all the flavors of a classic Caesar but went crazy at the store on kale. I use curly kale here it holds up really well to the dressing and doesn’t wilt as fast, which makes it great for prepping ahead.
The Caesar dressing is homemade and skips the anchovies. I use capers instead because I always have a jar in the fridge, and they bring that same briny flavor without the fishiness. But if you’re team anchovy, I’ve got a traditional Caesar dressing recipe you can swap in too.
Happy Cooking!
– Yumna
Kale Caesar Salad Ingredients
- Kale: De-stem and tear the kale leaves into smaller pieces. Use your hands to massage the kale in the dressing to make it tender. You an use common curly kale, lacinato kale or any other variety.
- Dressing: The Caesar dressing is made with mayonnaise, parmesan, lemon zest and juice, capers, garlic, Dijon mustard and black pepper. Feel free to use store-bought to make the recipe quicker.
- Croutons: I like to use a French baguette that’s a little stale, a little olive oil, and salt and pepper. You can really use any bread you have, even sandwich bread!
How to Make Kale Caesar Salad
Kale Caesar Salad Recipe
This kale Caesar salad is essentially the same as the traditional recipe, with kale used instead of lettuce. The homemade dressing is easy to make, and the addition of croutons and parmesan cheese makes it complete.
Ingredients
Homemade Croutons
- ½ French baguette cubed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Caesar Dressing
- 2 garlic cloves minced
- 2 tablespoons capers drained and minced
- ⅓ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon black pepper
For assembly
- 1 large head curly kale into large pieces, about 8 cups
- ¼ cup shaved parmesan cheese
Instructions
- To make croutons, preheat the oven to 400°F. Place the bread on a baking sheet lined with parchment paper or aluminum foil. Drizzle the oil on top and season with salt and pepper. Toss with your hands to combine. Bake until golden brown and crispy, about 7-8 minutes; set aside to cool.
- To make the dressing, place the garlic, capers, mayonnaise, parmesan cheese, lemon zest and lemon juice, dijon mustard, Worcestershire sauce and black peppers in a bowl or jar. Whisk together until smooth and creamy. Taste and add salt or lemon juice, if needed.
- Place the kale in a large serving bowl, top with the shaved parmesan cheese and croutons. Drizzle with the Caesar dressing and toss gently to combine and coat the lettuce with the dressing. Serve cold or at room temperature.
Equipment
Notes
Make ahead: The salad will keep well for several days, but don’t add teh avocado until just before serving.
This recipe has been updated in June 2025, but if you like the original version, you can still find it here:
For the Dressing
⅓ cup avocado mayonnaise
⅓ cup freshly grated parmesan cheese plus more for serving
1 lemon zested and juiced
1 tablespoon drained capers finely chopped
2 garlic cloves grated
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
For the Salad
1 tablespoon olive oil
½ cup panko breadcrumbs
½ teaspoon garlic powder
6 cups kale leaves de-stemmed, torn, packed
1 avocado diced
Instructions
In a medium bowl, mix mayonnaise, Parmesan, lemon zest, lemon juice, capers, garlic, mustard and black pepper.
Heat olive oil in a small skillet over medium heat. Add the panko breadcrumbs, and garlic powder, and cook stirring frequently until browned and toasted, about 5 minutes.
Pour the dressing over the kale and toss to combine. Add the garlic breadcrumbs and toss again to combine. Add the diced avocados and serve at room temperature.
For the Dressing
⅓ cup avocado mayonnaise
⅓ cup freshly grated parmesan cheese plus more for serving
1 lemon zested and juiced
1 tablespoon drained capers finely chopped
2 garlic cloves grated
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
For the Salad
1 tablespoon olive oil
½ cup panko breadcrumbs
½ teaspoon garlic powder
6 cups kale leaves de-stemmed, torn, packed
1 avocado diced
Instructions
In a medium bowl, mix mayonnaise, Parmesan, lemon zest, lemon juice, capers, garlic, mustard and black pepper.
Heat olive oil in a small skillet over medium heat. Add the panko breadcrumbs, and garlic powder, and cook stirring frequently until browned and toasted, about 5 minutes.
Pour the dressing over the kale and toss to combine. Add the garlic breadcrumbs and toss again to combine. Add the diced avocados and serve at room temperature.
Nutrition
Serving: 2cups, Calories: 350kcal, Carbohydrates: 20g, Protein: 9g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 19mg, Sodium: 912mg, Potassium: 221mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3392IU, Vitamin C: 33mg, Calcium: 276mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Thin out the dressing if you prefer. This is a pretty thick dressing since the mayo and parmesan cheese make up the bulk of it. You can thin it out with some water or more lemon juice.
- Blend the dressing for a smoother consistency. Aside from the capers, the ingredients blend very well together with just a fork. If you wanted a smoother consistency without the chunks of capers, try making the dressing in a small blender.
- Massage the kale leaves. When you add the dressing on top of the torn kale, use your hands to massage the dressing into the leaves. Tongs work well, but using your hands make the leaves softer and really works the dressing into the salad better.
- Breadcrumbs: Instead of the croutons try panko breadcrumbs are browned and toasted in oil with a little garlic powder. This helps to get them extra crispy. 1 tablespoon olive oil, ½ cup panko breadcrumbs, ½ teaspoon garlic powder
Serving Ideas
Comments
We don’t have avocado mayonnaise in South Africa that I’ve ever seen. What can I use as a substitute? I love homemade salad dressings instead of the store-bought ones. Can you send some more dressings with olive oil? Thank you!!
Any mayonnaise will work in the dressing!
Absolutely delicious! Yet another keeper.
Yay, so glad you loved it!! Thanks, Maude!
I have made this salad so many times and all my friends/family are obsessed! We literally can’t get enough of it. I want to make a big batch of this dressing, how long would you think it would be good for?
Aww, so happy you and your loved ones like it!! The dressing will keep well by itself for about one week in the fridge.
I do not like mayonnaise so what can I substitute for it in the dressing?
You can substitute the mayo with Greek yogurt, mashed avocado, or sour cream. Hope you enjoy!!
Is it possible to toast a batch of the breadcrumbs for the week ahead of time?
Yes!
Loved this salad so much! We didn’t have avo Mayo but normal worked a treat too. The garlic panko crunch was perfect. Will be making again. Thanks from a 12 year old foodie from England💗
Thank you so much! I’m glad to hear it. Yay!!
I never knew a salad could be so addicting! The homemade dressing is the best Ceasar I’ve ever tasted. Love everything about this recipe. Thank you for sharing!
Just made this for dinner today and it was delicious. Using the bread crumbs instead of croutons was a nice change.
That’s perfect! I love that!
Literally amazing I have made so many times
Thank you! That makes me so happy to hear!
I have no words. The best!!
Thank you!