This kale Caesar salad is a new take on a classic recipe.
This salad starts with fresh kale, combined with crispy bacon and parmesan cheese dressed in a classic Caesar dressing.
A Caesar Salad Twist
- This kale salad has plenty of fiber and nutrients!
- Make it a main dish and top your Caesar with grilled chicken, shrimp, or a simple can of tuna.
- Customize cool, crispy kale Caesar salad using leftover veggies, or cheese.
Ingredients and Variations
Kale – Be sure to chop kale into smaller pieces so it’s easier to eat. Kale can be mixed with spinach, romaine, or even arugula.
Bacon – Feel free to use diced ham, sliced summer sausage, or any leftover keto-friendly protein.
Cheese – Salty parmesan can be switched out for shredded mozzarella, feta, or blue cheese crumbles.
Dressing – No time to make it? Use a store-brand Caesar.
Variations – Add some shredded zucchini, cucumber rounds, chopped celery, sliced mushrooms, or kalamata olives. For extra crunch, sprinkle on some toasted sunflower or pumpkin seeds, walnuts, or pecans. Toast some keto breadcrumbs under the broiler for a carb-friendly, crunchy topping.
How to Make Kale Caesar Salad
- Whisk dressing ingredients together and chill.
- Prep kale (per recipe directions below).
- Toss kale with dressing and sprinkle with bacon bits, parmesan cheese, and lemon wedges.
Tips for Success
- Kale can be tough unless it’s properly prepared. Remove the woody stems and spines from the leaves. Massage kale until it turns dark green. This tenderizes it, making it easier to eat and digest.
- Kale Caesar tastes best when all the ingredients are cold, including the dressing.
Serving and Storing Kale Caesar Salad
To Serve: Serve kale salad as a side on its own or topped with extra protein as a hearty main dish meal.
To Store: Keep the salad ingredients separate from the dressing, covered in a container in the refrigerator for up to 3 days.
Leftovers: Refresh the salad with new greens, fresh dressing, and a squirt of lemon juice. Leftover Caesar salad can also be added to a low-carb wrap for a portable and energizing workday lunch!
Low Carb Kale Recipes
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Kale Caesar Salad
Equipment
Ingredients
- 1 bunch kale washed and dried
- 4 slices bacon cooked and crumbled
- ⅓ cup Parmesan cheese freshly grated
- 4 lemon wedges for serving
Dressing
- ¾ cup mayonnaise
- ¼ cup Parmesan cheese freshly grated
- 1 clove garlic minced
- 1 tablespoon lemon juice
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon anchovy paste or finely chopped capers
- ¼ teaspoon pepper or to taste
Instructions
- Combine all dressing ingredients together.
- Remove woody stem from kale. Chop into ½"-inch pieces. Place into a large salad bowl and massage with clean hands until kale is tender and has turned a dark green color.
- Top kale with dressing as desired and toss to coat.
- Sprinkle with parmesan cheese and bacon bits. Serve with lemon wedges.
Notes
- Serve kale Caesar salad as a side on its own.
- Top it with extra protein like chicken or salmon, to serve it as a hearty main dish meal.
- Keep the dressing and salad ingredients separate in the refrigerator for 2-3 days. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and that is not a risk worth taking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adapted from SpendWithPennies
