Whole30 Sweetgreen Kale Caesar Salad
Elevate your salad game with this Whole30 Sweetgreen Kale Caesar Salad, a wholesome twist on a classic favorite. Packed with vibrant curly kale, this nutrient-rich, dairy-free recipe features a creamy, tangy Caesar dressing made with fresh lemon juice, Dijon mustard, nutritional yeast, and Whole30-compliant ingredients like olive oil and optional anchovy fillets. The crunchy almond "croutons," roasted with avocado oil, garlic powder, and paprika, bring a nutty, satisfying bite while keeping things grain-free. Perfect for a quick weekday lunch or a crowd-pleasing side, this salad is ready in just 25 minutes and is a delicious way to stay on track with your Whole30 goals. Massage the kale with the zesty dressing for optimal flavor and tenderness, and enjoy a guilt-free Caesar experience that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 6 cups Curly kale
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard (Whole30-compliant)
- 1 teaspoon Garlic cloves, minced
- 2 Egg yolks
- 3 tablespoons Nutritional yeast
- 2 Anchovy fillets (optional, Whole30-compliant)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Raw almonds
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 1 tablespoon Avocado oil
Instructions
Preheat the oven to 350°F (175°C).
Prepare the almond 'croutons': Chop the almonds into small, crouton-sized pieces. Toss them with avocado oil, garlic powder, paprika, and a pinch of salt. Spread the mixture evenly on a baking sheet lined with parchment paper.
Bake the almonds for 8-10 minutes, or until golden brown and crispy. Set aside to cool.
Wash the kale leaves thoroughly, remove the tough stems, and chop them into bite-sized pieces. Place the kale in a large mixing bowl.
In a separate bowl, prepare the Caesar dressing: Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, egg yolks, nutritional yeast, and anchovy fillets (if using). Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Pour the dressing over the kale and use your hands to massage it into the leaves. This will help soften the kale and distribute the dressing evenly.
Sprinkle the cooled almond 'croutons' over the salad.
Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 7.7 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1313 mg | 101% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2449 mg | 52% | |
*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.
