I’ve been on a salad kick lately. When I first started serving solid food to Avery, I wanted to make sure I ate with her, but I felt too rushed with dinner. So I started making appetizer salads instead. And I personally don’t want a little baby b*tch salad. I want a salad with flavor, personality and depth. So I started creating new salads every night and then scouring Pinterest for any inspiration as I don’t usually do that. And I thought I’d start sharing some of the salads here on the blog! To kick things off, I’ll start with a Kale Caesar Salad. I like to use kale simply because it’s a different leafy green than I typically use in other salads like arugula, spinach, or romaine lettuce.
I’m still on that kick about eating 5 veggies a day after reading it in one of my French books. And eating a salad before a meal is just one (if not more) extra veg for the day. Ever since I promised myself to make veggies my priority, I’ve stuck to it! This morning I already had Brussels sprouts, Delicata squash and roasted tomatoes just for breakfast! It really does get easier the more you watch your meals. Speaking of eating, have you seen my latest blog post with my weekly dinner menu? I’ll be sharing this on the blog every Sunday with what we eat for dinner, which always includes a salad, main course and veggie side! It includes links to blog posts and books to help you get inspired for your own meals!
Since giving birth to Avery over 6 months ago, I’m SO glad I’ve prioritized nutrient dense, high protein meals. I’ve been tracking my food for 5 weeks postpartum to make sure I’m getting a large amount of protein, but I’ve also really pushed myself to get different colors at each meal. And I think it’s played a big part in healing and feeling really damn good for the last 6 months. It’s pretty cool to think that my daughter has played a big part in helping me take better care of myself, both physically and mentally. Not only that, she inspires me to be more creative in the kitchen for both of us. That’s so cool! I definitely didn’t expect to have a kid and it’s really freaking cool. I love her. She is the best! And so is this salad.
Press
Caesar salad with kale
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Total time: 25 minutes
- Yield: 4 1X
For the Caesar dressing
- 1 cup greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons anchovy paste
- 1 1/2 teaspoons gluten free Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 2 Garlic cloves, chopped
- 1/4 cup freshly grated Parmigiano Reggiano
- Salt and pepper to taste
For the salad
- 2 Heads dinosaur kale, stems removed and thinly sliced
- juice from 1/2 lemon
- pinch of salt
- 1/4 cup freshly grated Parmigiano Reggiano
- 1/4 cup gluten free breadcrumbs
- 1/4 cup sliced almonds
instructions
- Blend all of the Caesar dressing ingredients in a food processor until smooth. Taste if it needs extra salt and pepper.
- Place thinly sliced kale in a large bowl. Add lemon juice and salt and massage the kale with your hands. Put aside.
- Place the breadcrumbs and flaked almonds in a food processor and pulse until the mixture crumbles into crumbles. Place in a medium non-stick skillet and heat over medium-high heat. Sprinkle a small amount of salt in the pan and toast the mixture until golden brown and fragrant.
- Add freshly grated Parmigiano Reggiano and breadcrumb mixture to bowl with kale, pour over desired amount of dressing, toss to combine and serve immediately!
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Kale salad for fall harvest
Spicy Italian Sausage & Kale Gnocchi Casserole
Pasta salad in the fall
Spicy Kale Blood Orange Salad
Winter salad with citrus fruits
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