I’ve been on a salad kick lately. Once I started serving Avery solids, I wanted to make sure I was eating with her, but I felt too rushed with dinner. So instead, I started making starter salads. And I personally don’t want no little baby b*tch salad. I want a salad that has flavor and personality and depth. So I began creating new salads every night and then scouring pinterest for any and all inspiration since I don’t normally . And I thought I would begin to share some of the salads here on the blog! To kick things off, I’m starting with a kale caesar salad. I like using kale just simply because it’s a different leafy green than I normally use in other salads, such as arugula, spinach, or romaine.

PaleOMG Kale Caesar Salad

I’m still on this kick of eating 5 vegetables per day after reading it in one of my French books. And eating a salad before a meal is just one (if not more) added veggies to the day. Ever since making this promise to myself that I would make veggies a priority, I’ve stuck with it! This morning I’ve already had brussels sprouts, delicata squash, and roasted tomatoes just at breakfast! It really does get easier and easier the more you pay attention to your meals. Speaking of paying attention to meals…did you see my latest blog post with my weekly dinner menu? I’m going to start sharing that on the blog every Sunday with what we are eating for dinner, which always includes a salad, main, and veggie side dish! It will include links to blog posts and books to help you get inspired with your own meals!

PaleOMG Kale Caesar Salad

Something I’m SO glad that I’ve done since giving birth to Avery over 6 months ago, is prioritize nutrient dense, high protein meals. I’ve been tracking my food since 5 weeks postpartum to ensure that I’m getting a large amount of protein in, but I’ve also really pushed myself too get different colors in at every meal. And I think it’s played a huge part is healing and feeling really damn good throughout these past 6 months. It’s pretty cool to think that my daughter has played a huge role in how I’ve taken better care of myself, both physically and mentally. And not only that, but she’s inspiring me to get more creative in the kitchen for both of us. That’s so rad! I definitely didn’t expect that from having a child and it’s really freaking cool. I love her. She’s the best! And so is this salad.

PaleOMG Kale Caesar Salad

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Kale Caesar Salad

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5 from 3 reviews

  • Author: juli
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale

For the caesar dressing

  • 1 cup greek yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons anchovy paste
  • 1 1/2 teaspoon gluten free worcestershire sauce
  • 1 1/2 teaspoon dijon mustard
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated parmigiano reggiano
  • salt and pepper, to taste

For the salad

  • 2 heads dinosaur kale, stems removed and thinly sliced
  • juice of 1/2 lemon
  • pinch of salt
  • 1/4 cup freshly grated parmigiano reggiano
  • 1/4 cup gluten free breadcrumbs
  • 1/4 cup sliced almonds

Instructions

  1. In a food processor, pulse together all the ingredients for the caesar dressing until smooth. Taste to see if it needs extra salt and pepper.
  2. Place thinly sliced kale in a large bowl. Add lemon juice and salt, and use your hands to massage the kale. Set aside.
  3. Add breadcrumbs and sliced almonds to a food processor and pulse until mixture is broken down into a crumble. Add to a medium nonstick pan and place over medium heat. Sprinkle a small amount of salt in the pan and toss to toast the mixture until it’s golden brown and fragrant.
  4. Add freshly grated parmigiano reggiano and breadcrumb mixture to the bowl with the kale, pour over desired amount of dressing, toss to combined, then serve immediately!

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3 Comments

  1. Valentina says:

    This looks delish & I’m thinking of slicing some grilled chicken atop. I’ve been searching for clean, gluten-free panko breadcrumbs everywhere but can’t find any worthy- any ideas how to make my own or recommendation for a legit, pure, organic sub, like crushed cornflakes, etc…?






  2. Loyce Pickett says:

    This is amazing. Seriously. So delicious and fresh!






  3. Megan says:

    Thanks Juli! I love the breadcrumb / nut crumble! I added salmon. This is perfect as a late winter salad since the kale makes it super hearty.