If you are looking for an alternative to a kale caesar salad, this is the perfect option for you. This salad has a creamy dressing that is inspired by caesar dressing…but without the garlic and a bright citrus flavour.

The recipe below makes a decent amount for more than one serving and it can be kept in the fridge for a few days. This dressing can also be used beyond this salad. You can toss the dressing with chicken breast as a marinade and it will give you the juiciest chicken. The ingredients in the dressing help tenderize the chicken and keep it moist while infusing the citrus flavour. This dressing would be a great addition as a condiment for your burgers as an elevated version of mayo.

The other component to this salad is the roasted chickpeas which are now my go-to for Meatless Mondays. They are also a super easy and healthy snack to have around. I often keep a little container of these in my office to satisfy that mid-afternoon craving. The recipe is the same as the one I used for the Chickpea Gyros, which was a big hit with you guys. I am still getting messages and DM’s from those of you who have tried it, and I am so happy you liked it. You can find the recipe here.

INGREDIENTS:

  • 1 lemon, zested and juiced

  • 1/4 cup of mayonnaise

  • 1/2 cup of plain greek yogurt

  • salt & pepper, to taste

  • 2 teaspoons of sugar

  • 1 bunch of kale, chopped or torn

  • one batch of my roasted chickpeas

DIRECTIONS:

Start by roasting the chickpeas. This can be done the day before so that it would be an easy assembly for lunch at work. You can find the full directions for the roasted chickpeas here.


Wash the kale and tear/chop it into bite sized pieces. Once that is done, you need to massage the kale. A lot of people miss this step, but it is crucial. Some might think it’s a silly thing to do, but there are a few reasons why you should do it. Massaging the kale softens its tough structure and also removes the bitter compounds that would normally taste unpleasant. To massage kale, just add a tablespoon or two of olive oil, a sprinkle of salt and press into the leaves with your hands. The quickest way is to grab a handful and squish it in your palms. Doing this for 2-3 minutes usually does the trick. Once done, set aside.

In a small bowl, add your lemon juice, zest, mayo and yogurt. Mix well. Then add your salt, pepper, sugar and mix again until all combined. If you want a dressing that resembled “Caesar” salad dressing, simply add one or two cloves of minced garlic for that perfect zing of garlic flavour.

Add the kale into a mixing bowl and add a few tablespoons of the dressing. For this recipe, I like the salad to be more creamy and have all the leaves well coated. Feel free to choose if you would prefer light or heavy dressing. Finally, top the mixture with the roasted chickpeas and here you are… a simple, easy and filling salad.

This salad, like most kale salads, pairs perfectly with a glass of Sauvignon Blanc. It typically has a grassy and citrus aroma, which would complement the kale. It is also my go-to summer sipping wine.

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