Lindsay’s Famous Kale Caesar Salad

  • Author: Lindsay Pleskot
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 Main or 4 Sides 1x


A salad you can actually batch prep! The kale leaves hold up to the creamy, garlicky dressing and gets even better with time! Vegetarian.




  • 1 bunch or curly kale (~6 cups), thick middle stem removed and ripped into bite sized pieces
  • 1/2 cup 0% plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Parmesan cheese, finely grated + extra to top salad *optional
  • 1 large or 2 small cloves of garlic
  • juice of half of a lemon
  • salt and pepper to taste

Chickpea Croutons and Crispy Capers

  • 1 19 oz. can of chickpeas, drained and rinsed
  • 1/4 cup of capers, drained
  • 2 tsp avocado oil (or other high heat cooking oil)
  • salt and pepper generously to taste


  1. Preheat oven to 425F
  2. Combine chickpeas, capers, avocado oil, salt and pepper in a medium sized mixing bowl, stir to coat evenly with oil and spices
  3. Line a baking sheet with parchment paper and lay the mixture out in a single layer. Bake for 40 minutes, stirring half way through for even browning. If you like them a little extra crispy, leave them in longer until desired doneness.
  4. Meanwhile, combine all salad dressing ingredients and whisk with a fork until well combined
  5. In a large bowl or container with a lid, add the kale and salad dressing. Close the lid and shake it until the leaves are all evenly dressed. (If you don’t have a container with a lid, mix with a fork. It will be harder to coat the leaves this way so you may want to wash your hands or put on gloves and mix with your hands :))
  6. Plate the salad and top with chickpeas and capers when done. Finish off with extra lemon, parmesan, salt and pepper to taste.

  • Category: Salads, Side Dishes
  • Method: Baked
  • Cuisine: American

Keywords: kale salad, picnic, summer, Comfort Food Remix

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