Healthy Greek Yogurt Kale Caesar Salad

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I used to think Caesar salads were pretty basic – you know, just romaine lettuce and creamy dressing. But ever since I started adding kale to mine, I can’t go back to the original. There’s something about the way those leafy greens hold up to the rich dressing that just works perfectly.

Making Caesar salad at home has become my go-to lunch option, especially on busy weekdays. I’ll prep a big batch of kale on Sunday, and it stays crisp all week long – unlike romaine that gets soggy after a day. Plus, it’s a great way to sneak more greens into my family’s meals without any complaints.

Whether you’re new to kale or already a fan, this recipe might just become your new favorite take on the classic Caesar. The ingredients are simple, but together they create something that’s both familiar and fresh. And the best part? It actually tastes better after sitting in the fridge for an hour or two.

What Kind of Kale Should I Use?

For a Caesar salad, Lacinato kale (also called Tuscan or dinosaur kale) is often your best bet since its flat, dark leaves are more tender and less bitter than curly kale. If you can only find curly kale, that’ll work too – just be sure to remove the tough stems and massage the leaves with a bit of olive oil to soften them up. Regular curly kale tends to be a bit tougher and more fibrous, so giving it a gentle massage for about 30 seconds will help break down some of that toughness and make it more enjoyable to eat. No matter which type you choose, look for fresh, crisp leaves with deep green coloring and avoid any bunches with yellowing or wilted leaves.

Options for Substitutions

This fresh take on Caesar salad is pretty adaptable – here’s what you can switch up:

• Kale and Romaine: You can use all kale or all romaine if you prefer. Baby kale works great too, and spinach can replace some of the greens. Just remember that kale needs a good massage with olive oil to soften it up.
• Greek yogurt: Regular mayo works as a substitute, or try silken tofu for a vegan option. If using tofu, blend it really well to get that creamy texture.
• Anchovy paste: While it adds classic Caesar flavor, you can skip it or use capers instead – about 1 tablespoon, finely chopped. For a similar umami kick, try 1 teaspoon of miso paste.
• Lime juice: Lemon juice works perfectly fine here – it’s actually more traditional. Use the same amount as you would lime juice.
• Croutons: Make it gluten-free with roasted chickpeas, or try toasted nuts for crunch. Store-bought croutons work fine too if you’re short on time.
• Parmesan cheese: Pecorino Romano or Grana Padano make good swaps. For dairy-free options, nutritional yeast gives a nice cheesy flavor – start with 2-3 tablespoons and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when preparing kale Caesar salad is not massaging the kale leaves thoroughly – spending at least 2-3 minutes working the leaves with your hands helps break down the tough fibers and makes the kale more tender and enjoyable to eat. Another common error is adding the dressing too early, which can make your salad soggy – instead, wait to dress the greens until just before serving, and start with less dressing than you think you need (you can always add more). When making the dressing, avoid the temptation to skip the anchovy paste, as it provides that classic Caesar flavor foundation that can’t be replicated with substitutes. For the crunchiest results, add the croutons last minute to prevent them from becoming soft, and make sure your kale leaves are completely dry after washing, as excess water will dilute the dressing and prevent it from coating the leaves properly.

What to Serve With Kale Caesar Salad?

This hearty kale Caesar salad works great as a meal on its own, but it’s even better with some tasty additions! Try adding grilled chicken breast or salmon for extra protein – they pair perfectly with the tangy Caesar dressing and crispy croutons. For a vegetarian option, chickpeas or white beans make excellent protein-rich toppings that complement the kale’s texture. If you’re serving this as a side dish, it goes wonderfully with a bowl of tomato soup, grilled steak, or even a simple piece of crusty bread to soak up any extra dressing at the bottom of your bowl.

Storage Instructions

Keep Fresh: For the best taste and crunch, keep your dressed kale caesar salad in an airtight container in the fridge for up to 24 hours. The kale actually holds up better than regular lettuce when dressed, since it’s a bit tougher. If you want it to last longer, store the dressing separately from the greens.

Prep Ahead: You can make the caesar dressing up to 5 days ahead and keep it in a sealed jar in the fridge. The kale and romaine can be washed, chopped, and stored in a container with a paper towel to absorb excess moisture for 2-3 days. When you’re ready to eat, just toss everything together!

Store Components: Keep your croutons in a separate airtight container at room temperature so they stay crunchy. The grated Parmesan can go in a sealed container in the fridge for up to a week. This way, you can assemble fresh portions whenever you’re ready to eat.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 4 cups fresh kale, chopped
• 4 cups romaine lettuce, chopped
• 2 cups croutons (toast french bread and crumble if desired)
• 3/4 cup parmesan cheese, grated
• 1 batch caesar dressing with lime (recipe below)
• Optional: 1 cup cherry or grape tomatoes, halved
• 1/2 cup plain greek yogurt (non-fat)
• 1/2 cup parmesan cheese, freshly grated
• 3-4 tablespoons lime juice, fresh
• 1 tablespoon virgin olive oil
• 1-2 teaspoons anchovy paste, adjust to taste
• 2 teaspoons worcestershire sauce
• 1 clove garlic, minced or pressed
• 1 teaspoon mustard (dijon style)
• 1/4 teaspoon of sea salt
• Pinch of black pepper
• 3-4 tablespoons milk

Step 1: Prepare the Salad Ingredients

Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if you choose to include them) to a large bowl.

Toss all the ingredients together until they are well combined and coated with the dressing.

Serve the salad immediately for the best taste and texture.

Step 2: Make the Dressing

To prepare the dressing, start by adding all the ingredients to a small mixing bowl, except for the milk.

Whisk them together until the mixture is smooth and well combined.

For a thinner consistency, whisk in one tablespoon of milk at a time until the dressing reaches your preferred consistency.

Step 3: Store or Use the Dressing

Once the dressing is ready, you can use it immediately with your salad.

If you have any leftover dressing, place it in a sealed container and refrigerate.

It can be kept in the refrigerator for up to 3 days.

Make sure to give it a good stir before using again.