Gluten-Free Sweetgreen Kale Caesar Salad
Elevate your salad game with this Gluten-Free Sweetgreen Kale Caesar Salad—a nutritious twist on the classic Caesar that's both gluten-free and vegetarian-friendly. Packed with vibrant curly kale, crispy homemade gluten-free croutons, and a creamy, tangy dressing made from tahini, lemon juice, and nutritional yeast, this recipe yields a hearty yet wholesome dish that shines as both a main course or a side. The massaged kale ensures tender bites, while the gluten-free vegan Worcestershire sauce adds a hint of savory depth. Ready in just 25 minutes and perfect for meal prep or quick gatherings, this salad is a delicious way to enjoy fresh, bold flavors.
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Recipe Information
Ingredients
- 6 cups Curly kale
- 2 slices Gluten-free bread
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 1 teaspoons Minced garlic
- 1 teaspoons Dijon mustard
- 1 teaspoons Gluten-free vegan Worcestershire sauce
- 3 tablespoons Tahini
- 2 tablespoons Nutritional yeast
- 2 tablespoons Water
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Tear the gluten-free bread slices into small bite-sized pieces to make croutons. In a small bowl, mix them with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper.
Spread the bread pieces onto a baking sheet in a single layer. Bake for 8-10 minutes, stirring halfway through, until golden brown and crispy. Set aside to cool.
While the croutons bake, remove the stems from the kale and tear or chop the leaves into bite-sized pieces. Place the kale into a large bowl.
Drizzle 1 tablespoon of olive oil and a pinch of salt over the kale. Massage the kale with your hands for 1-2 minutes to soften it. Set aside.
In a small mixing bowl, whisk together the lemon juice, minced garlic, Dijon mustard, gluten-free vegan Worcestershire sauce, tahini, nutritional yeast, water, and 1/4 teaspoon of black pepper. Gradually whisk in the remaining 1 tablespoon of olive oil until smooth and creamy.
Taste the dressing and adjust seasonings if needed (e.g., add more lemon juice for tanginess or a pinch of salt).
Pour the dressing over the massaged kale and toss well to coat each leaf evenly.
Top the salad with the baked gluten-free croutons and, if desired, sprinkle with fresh parsley for garnish.
Serve immediately or chill in the fridge for up to an hour before serving.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 6.1 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4535 mg | 349% | |
| Iron | 16079.6 mg | 89331% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
