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.
Servings: 4 servings
Equipment
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.
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
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