Okay, so this isn’t really an authentic Caesar salad. It does however have the same tangy, creamy, decadent feel as the original- but with a hefty nutritional boost from super food kale. If you’ve tried kale in the past and hated it, or are too nervous to try it, this salad will make you a convert. Working the kale with a little salt and olive oil gives it a more palatable texture while still keeping it raw and healthy. I’ve swapped the traditional heavy croutons for chopped almonds, which give you a similar crunch, but feel free to add the croutons back if you like. As is, this salad is a seamless way to ease into the lighter eating and cooking of spring. It would be a great accompaniment for a meal, or delicious on its own with any of the traditional Caesar salad toppings. Try grilled shrimp or chicken, or even a fried egg. The kale holds up well to the dressing, keeping well in the fridge for great leftovers.
Makes 6 servings as a side dish, or 3-4 as a main course.
Prep Time: 15 minutes
- 3 Bunches Kale (Try Lacinato or Dinosaur Kale)
- 2 tbsp Olive Oil
- 1 pinch Kosher Salt
- 1 tbsp Lemon juice
- 4 tbsp Low Fat Mayo
- 1 tbsp Dijon Mustard
- 2 tbsp Fresh Parsley (minced)
- 1 clove Garlic (minced)
- 1⁄4 Avocado
- 1 pinch Black Pepper
- 1⁄2 cup Raw Almonds (roughly chopped)