Kale Caesar Salad
Sometimes the simplest salads are the best! Feel free to add grilled chicken or steak. Dressing recipe yields a little more than 2 cups. If wanting less, simply half the recipe.Feel free to use Pecorino cheese instead of Parmesan if desired
Servings: 2
Ingredients
For the Greek Yogurt Caesar Dressing:
- 4 anchovy fillets
- 2/3 cup low-fat or nonfat Greek-style yogurt
- 2 cloves garlic minced
- 2 to 3 tablespoons lemon juice to taste, depending on how much acidity you desire
- 4 teaspoons Worcestershire sauce
- 2 to 3 tablespoons olive oil extra virgin
- 1/4 cup grated Parmesan cheese + more if desired
- salt and pepper to taste
For the Kale Salad:
- 1 large bundle kale with the stem removed and chopped
- 1 to 2 tablespoons olive oil extra virgin
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese + more if desired
- toasted breadcrumbs optional
- salt and pepper to taste
- ripe avocado slices for garnish
Instructions
For the Greek Yogurt Caesar Dressing:
- Using a medium sized bowl and a spoon (or handle of your whisk), mash or smash up the anchovy fillets to your desired consistency. Add in the yogurt, garlic, lemon juice and Worcestershire sauce. Whisk until smooth.
- Whisk in the olive oil and add the Parmesan cheese and season with salt and pepper. If you like a dressing with more texture, add more Parmesan cheese. Mix together until well combined. Taste and adjust anything as needed.
For the Kale Salad:
- Using a large mixing bowl: add in the chopped kale and add in the olive oil, lemon juice and a little salt and massage with your hands. Continue for about 2 to 3 minutes, or until the kale softens and wilts down*.
- After you have massaged your kale, add in your dressing, start with a 1/2 cup, the grated Parmesan cheese, toasted breadcrumbs if using and season with salt and pepper to taste if desired. Mix until well combined and transfer to serving bowls,. Garnish with the sliced avocado and enjoy!
Notes
*Massaging kale for salad makes the vegetable more palatable by releasing its bitter compounds and—as a result—making the kale less bitter. This simple process breaks down the vegetable's fibrous texture, making it more tender, easier to chew, and more digestible.