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Vegetarian Kale Caesar Salad with croutons, lemons and cheese in a bowl.
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Vegetarian Kale Caesar Salad Recipe

Hearty and filling, Vegetarian Kale Caesar Salad makes a tasty side dish or a satisfying lunch. Topped with creamy vegetarian Caesar dressing, Parmesan cheese and Garlic Butter Croutons or Sourdough Croutons. Make it a main and whip up a batch of these crispy Garlic Chickpea Croutons. This recipe is vegetarian and easily egg free.
Course Lunch, Main Course, Side Dish
Cuisine American, Italian, Mexican
Diet Vegetarian
Keyword Vegetarian Kale Caesar Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 - 7 side salads
Calories 422kcal
Author Traci York

Ingredients

For the Dressing

For the Salad

  • 2 bunches Kale about 1 pound, two varieties like lacinato and curly
  • 2 cups (115 grams) Sourdough Croutons
  • 1/4 cup (25 grams) Grated Parmesan
  • 1/4 cup (25 grams) Shaved Parmesan
  • 1 Lemon sliced into eight wedges
  • Fresh Ground Black Pepper for serving

Instructions

  • Remove the ribs/stem from the kale, discard the ribs. Cut the kale into bite size pieces. Wash the kale in a salad spinner or alternatively, wash the kale in a large bowl, strain and pat dry. Dry the kale as throughly as possible.
  • Transfer the kale into a large mixing bowl, pour about half a cup of dressing over the kale, set a timer for two minutes, and massage the kale, rubbing the kale leaves with your hands. You'll notice the leaves get softer and break down a bit while you massage. Taste for tenderness and massage a bit more if desired.
  • Toss with more dressing as desired and grated Parmesan cheese.
  • Transfer the kale to a large serving bowl, top with shaved Parmesan, and sourdough croutons. Add a few twists of fresh ground black pepper to the salad and serve with lemon wedges on the side.
    Serve within about 30 minutes for best texture. Store salad leftovers in a lidded container in the fridge. Enjoy within 24 hours.

Notes

Prep Ahead: To get ahead on the salad, make the croutons and prepare the kale, without the dressing, up to three days ahead. The dressing can be made up to three days ahead.
A Note on Nutrition: the calculator below includes the salad without the dressing. 

Nutrition

Serving: 1side salads | Calories: 422kcal | Carbohydrates: 63g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 904mg | Potassium: 301mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4495IU | Vitamin C: 50mg | Calcium: 379mg | Iron: 4mg