Kale Caesar Salad

I have always been a fan of Caesar salad but have recently steered clear of it because of the unhealthy dressing.  This version combines chopped kale and romaine lettuce for a twist on the traditional Caesar salad and homemade Caesar Lime Dressing that is definitely healthier than the store bought version.  


  • 4 cups chopped kale
  • 4 cups chopped romaine
  • 2 cups croutons (I cut up a gluten free roll, drizzled it with olive oil and sprinkled it with garlic powder and toasted it)
  • 3/4 cup grated Parmesan cheese (I like to just take a vegetable peeler and grate it directly onto the salad)
  • *optional* 1 pint halved cherry tomatoes 

*Caesar Lime Dressing*

  • 1/2 cup plain Greek yogurt
  • 1/2 cup freshly finely grated Parmesan
  • 3-4 tbsp lime juice
  • 1 tbsp olive oil
  • 1-2 tsp anchovy paste
  • 2 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • pinch of freshly cracked black pepper
  • 3-4 tbsp milk


Combine ingredients for dressing, except milk, in a glass measuring cup or mason jar.  Stir well to combine.  Add milk 1 tbsp at a time, stirring in between each addition until you reach your desired consistency.  Use immediately or store in an airtight container in the refrigerator for up to 3 days.  

Combine ingredients for salad in a large serving bowl.  Toss to combine.  Drizzle dressing on top of salad or serve on the side.  Enjoy!