kale caesar salad in white bowl with wooden spoon

Kale Caesar Salad

Home chef Laila Ali creates a simple but easy salad that’s full of flavor.

Serves: 4 to 6
Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Easy


½ small ripe avocado, peeled and chopped
2 tablespoons water
1 garlic clove, chopped
1 teaspoon anchovy paste or miso
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

1 bunch kale, stemmed, leaves torn or chopped into bite-size pieces
Sea salt
1 romaine lettuce heart, torn or chopped into bite-size pieces
1 cup cherry tomatoes, halved or quartered if large (optional)
¼ cup sliced almonds, toasted or coarse
1 tablespoon dulse flakes (optional)
Freshly ground black pepper

3 slices wheat bread
2 tablespoons olive oil



  1. Preheat oven to 400 F
  2. Lay wheat bread slices onto parchment paper on baking sheet
  3. Spread olive oil into a thin layer on the top part of bread
  4. Place in oven for 10 minutes
  5. Remove and cut into bite-size squares
  6. Set aside to add to your salad


  1. In a blender or mini food processor, combine all the dressing ingredients and blend until emulsified – add a little more water if dressing is thick

Chef’s Tip:
Add ½ teaspoon of anchovy paste to start, and add more to your taste or liking


  1. Place kale in a salad bowl, add a pinch of salt and massage the kale for 1 to 2 minutes until softened
  2. Add chopped lettuce into salad bowl, and toss to combine. Whisk the dressing, and then add some (there will be some left over) to the greens. Toss to coat
  3. Add the almonds, cherry tomatoes and dulse (if using), and lightly toss. Taste and add more salt and/or pepper if needed. Spoon into bowls and serve

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