As promised, I’ll be posting one recipe per week going forward which is a great motivator for me to try new things, and a great resource for you guys to find new and delicious healthy recipes. Comment below if this is a series that you want me to continue, and any recipe requests. I’m starting today with the best kale Caesar salad recipe (in my opinion!), and next up is my go-to protein-packed morning green smoothie.
I’ve always been obsessed with Sweetgreen’s kale Caesar, but sadly we don’t have a Sweetgreen in Connecticut yet (fingers crossed though!). I scoured the internet for a recipe to match it and found this one that looked pretty darn close. I made it twice in the last two weeks, tweaking it slightly to make it perfect for my taste.
I love the sourness from the lime and yogurt, mixed with the tangy garlic mustard flavors. It’s not vegan like my OG dressing, but it’s incredible. I’ve learned recently that Greek yogurt (in small doses) doesn’t bother me, so I went with it and have had no problems so far. Yay!
Anel said this was his favorite salad that I’ve ever made, and I might have to agree on that one. I hope you enjoy it too!
Kale Caesar salad recipe (serves 4-6). Original recipe found here.
Kale Caesar Salad Ingredients
– 4 cups chopped fresh kale (stems removed)
– 4 cups chopped Romaine lettuce
– 2 cups croutons (I made my own, see below)
– 1 cup halved cherry tomatoes
– 1/2 cup grated Parmesan cheese
– 1 batch healthy Caesar dressing (below)
– Lime wedges
Healthy Caesar Dressing Ingredients:
– 1/2 cup plain Greek yogurt
– 1/2 cup grated Parmesan cheese
– 3 tablespoons fresh lime juice
– 1 tablespoon extra-virgin olive oil
– 1-2 teaspoons anchovy paste, to taste (I used two white anchovies, blended)
– 2 teaspoons Worcestershire sauce
– 1 clove garlic, pressed or finely minced
– 1 teaspoon Dijon mustard
– 1/42 teaspoon sea salt
– Black pepper to taste
– 3 tablespoons water (if needed)
Kale Caesar Directions:
Place kale, romaine, croutons, Parmesan, dressing, and tomatoes in a large bowl. Toss until combined. Serve with lime wedges
Caesar Dressing Directions:
Add all dressing ingredients except water to a blender, and blend until and smooth. Add in a tablespoon of water (original recipe calls for milk if you want to try that) at a time until the dressing reaches your desired consistency. I only added two to mine. Use immediately, or refrigerate in a sealed container for up to 3 days. I ended up making two batches and using it two nights in a row!
Homemade Crouton Directions:
Drizzle a few slices of old bread (I used GF bread) with olive oil, and sprinkle with salt, pepper, and garlic powder. Bake in the oven at 350 for about 15 minutes, or until crispy. Let the bread cool, and then chop into small pieces.
