Paleo Sweetgreen Kale Caesar Salad
Elevate your salad game with this Paleo Sweetgreen Kale Caesar Salad, a fresh and healthy twist on a classic favorite! Packed with nutrient-rich kale, this recipe features a creamy and tangy Paleo-compliant Caesar dressing made from fresh lemon juice, Dijon mustard, anchovy fillets, and nutritional yeast for a cheesy kick. The salad is topped with homemade Paleo croutons crafted from almond and coconut flour, offering a satisfying crunch without any gluten or grains. Perfectly balanced and brimming with bold flavors, this dish is ideal for clean eating, keto, or Paleo lifestyles. Quick to prepare and brimming with wholesome ingredients, it’s a deliciously guilt-free meal that’s perfect for lunch, dinner, or meal prep. You’ll love how this salad combines health-conscious ingredients with gourmet-level taste!
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Recipe Information
Ingredients
- 8 cups Kale (curly or Lacinato)
- 1 tablespoon Olive oil (for massaging kale)
- 0.5 teaspoon Salt
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 units Garlic cloves (minced)
- 2 teaspoons Dijon mustard (Paleo-compliant)
- 2 units Anchovy fillets (optional, but Paleo-friendly)
- 1 unit Egg yolk (pastured)
- 0.25 cup Extra virgin olive oil (for dressing)
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Black pepper
- 0.5 cup Almond flour (for croutons)
- 2 tablespoons Coconut flour
- 1 unit Egg (beaten, for croutons)
- 0.5 teaspoon Garlic powder (for croutons)
- 0.25 teaspoon Paprika (for croutons)
- 1 teaspoon Avocado oil (for baking croutons)
Instructions
Preheat your oven to 350°F (175°C) to prepare the Paleo croutons.
In a mixing bowl, combine almond flour, coconut flour, garlic powder, paprika, and a pinch of salt. Mix well.
Add the beaten egg to the flour mixture and stir until a dough forms.
Line a baking sheet with parchment paper and lightly grease with avocado oil.
Roll the dough into small, crouton-sized balls and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from oven and let cool.
Meanwhile, prepare the kale by washing it thoroughly and removing the tough stems. Chop the leaves into bite-sized pieces.
Place the chopped kale in a large salad bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Massage the kale with your hands for 2-3 minutes until it becomes tender.
Prepare the Paleo Caesar dressing: In a small food processor or blender, combine lemon juice, minced garlic, Dijon mustard, anchovy fillets (if using), and egg yolk. Blend until smooth.
With the blender running, slowly drizzle in 1/4 cup of extra virgin olive oil until emulsified and creamy.
Mix in nutritional yeast and black pepper, tasting and adjusting for seasoning if necessary.
Pour the dressing over the massaged kale and toss to coat evenly.
Top the salad with the cooled Paleo croutons.
Serve immediately and enjoy this healthy, Paleo-friendly Caesar salad!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 9.3 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1041 mg | 80% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3622 mg | 77% | |
*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.
