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This Kale Caesar Salad Recipe Is My Salad Of The Year
Ingredients & Substitutions
How To Make Kale Caesar Salad
Maya’s Recipe Tips
Kale Caesar Salad (Easy 10-Min Prep!) Recipe card
Meal Prep Options
What To Serve With Kale Caesar Salad
Recipe Reviews

This Kale Caesar Salad Recipe Is My Salad Of The Year

This kale Caesar salad is the one I’ve made more this year than any other, and that says a lot, because I have so many salad recipes! Here’s why this one is my go-to, and what makes it a little different:

Tender kale, creamy avocado, dreamy dressing – This homemade Caesar dressing is everything. It’s creamy, salty, garlicky, and very savory all in one. I added buttery avocado and freshly grated Parmesan to balance the earthy greens.
Crunch without the croutons – They’re a pretty classic part of typical versions, but here I use pine nuts instead. And I don’t miss the croutons one bit.
No massaging the kale – Unlike most kale salad recipes, you don’t have to massage the greens for this one. They soften just sitting in this dressing for a bit.
It takes minutes to throw together – I often prep the dressing in advance to make this kale Caesar salad recipe super quick, or you can grab your favorite jar of store-bought and it’s even faster.
It lasts and lasts (and lasts) – I love my chicken Caesar salad with romaine, but it gets really sad really quick. Kale, on the other hand, can hold up to the dressing for some time! And while I do like this salad best the same day, it’s still perfect hours later and even tastes great for a few days after. I just add the avocado and nuts at the last minute.

Whether you need a side for dinner tonight or a head start on tomorrow’s lunch, this kale Caesar salad fits the bill. Grab a big bowl and make it with me!

Creamy, tender kale Caesar salad topped with pine nuts and Parmesan cheese.

Ingredients & Substitutions

Here I explain the best ingredients for my kale Caesar salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

For The Salad:

Kale – Curly kale is my favorite for salads, because it catches the dressing in those little curls, but lacinato kale (a.k.a. Tuscan or dinosaur kale) works too. Remove the tough stems and thick ribs. I cut straight on both sides of the stem, then chop the leaves into small, bite-sized pieces. You can also grab a bag of chopped kale, but I don’t love those because they’re usually less fresh and I still have to check for leftover stems.
Parmesan Cheese – I highly recommend freshly grated Parmesan for the best flavor and texture in this kale Caesar salad! Some extra notes on choosing your cheese:
- I’ve been buying Parmigiano-Reggiano for the best quality ever since we visited Italy and took a tour. Any block is great, though.
- You can take a shortcut with pre-shredded or shaved Parmesan, but I find they’re drier than shredding it yourself. They also don’t stick to the leaves as well.
- Avoid powdery grated Parmesan from the green can.
Avocado – Not always included, but I love it for Caesar. Choose one that’s ripe (gives a little when pressed), but not so ripe that it won’t hold its shape. An overripe avocado will turn mushy when you toss the salad.
Pine Nuts – My solution for crunch instead of croutons, and their buttery flavor pairs perfectly with the Italian-style flavors in this recipe. You can choose croutons instead if you prefer, other nuts (such as chopped walnuts or sliced almonds), or even roasted chickpeas.

For The Caesar Dressing:

This is literally my homemade Caesar dressing that so many of you (and I) already love, but I adjusted the amounts for this Caesar kale salad. You’ll need:

Mayonnaise – The creamy base! Store-bought works, or you can make my homemade mayo. Plain Greek yogurt works as a swap for a lighter dressing, but unsurprisingly, tastes a lot tangier.
Anchovy Paste – Don’t skip it, anchovies are the key for that savory Caesar flavor! The paste I’ve linked here is my favorite — flavorful, affordable, and totally smooth, so you don’t get any pieces in your dressing. My kids have no idea there’s fish in here!
Olive Oil – This is one of my favorites, and single origin. Smooths out the mayo and helps the dressing coat the kale. Any neutral oil you like works, such as avocado oil.
Lemon Juice – For tangy flavor that balances all the salty, umami ingredients. I often grab this organic one for a shortcut.
Worcestershire Sauce – Adds another layer of savory flavor. You can substitute the same amount of coconut aminos, as noted in my recipe card.
Garlic – Mince it very finely, so you don’t bite into a big piece of raw garlic. If you want a quicker option, you can substitute 1 teaspoon of jarred minced garlic or 1/2 teaspoon of garlic powder.
Sea Salt & Black Pepper

Labeled recipe ingredients: curly kale, mayonnaise, avocado, Parmesan cheese, pine nuts, olive oil, lemon juice, anchovy paste, Worcestershire sauce, garlic, sea salt, and black pepper.

How To Make Kale Caesar Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Whisk the dressing. In a small bowl or pitcher, whisk together the mayonnaise, olive oil, lemon juice, anchovy paste, Worcestershire sauce, garlic, salt, and pepper until smooth.
Dress the kale. Place the chopped kale in a large bowl and pour the dressing over it. Toss thoroughly, lifting the leaves from the bottom so they all get coated.

Let the leaves soften. You can serve the kale right away, but I prefer to let it sit in the dressing for 15 minutes before adding the toppings. It softens a little and loses some of its bitterness in the process.
Add the toppings. Add the avocado and pine nuts, then grate the Parmesan over the salad. (I used this fine grater below, but also have this rotary cheese grater and it’s much faster!) Fold the kale Caesar salad gently at this step, so the avocado pieces don’t get crushed.

Salad topped with avocado, pine nuts, and Parmesan cheese.

Finished kale Caesar salad recipe with pine nuts, avocado, Parmesan cheese, and lemon wedges.

Maya’s Recipe Tips

Dry the kale really well after washing. Water hiding in those curly leaves can thin out the dressing and water down the flavor. I use this salad spinner (love that it’s glass), and try to wash my kale the day before when possible.
Add the dressing gradually, especially if your bunch of kale seems small or large. Bunches vary a lot! My recipe uses about 8 ounces of kale leaves after removing the stems. If you’re not sure or don’t have a scale, I recommend starting with 3/4 of your whole bunch, then add the dressing gradually. Add more leaves if it seems overdressed or more dressing if it seems dry.
Massaging the kale is not necessary (yay!), but you can if you like your kale extra tender. The nice thing is you can do it in the dressing instead of a separate olive oil step. Right after tossing the leaves with the dressing, gently squeeze and rub handfuls of the coated leaves, until they feel more flexible. This does make the kale softer than just sitting in the dressing, but I found that 15 minutes in dressing alone was still tender enough!
For easier tossing and serving, I recommend either tongs or two spoons. A leafy salad like this is harder to mix with just one spoon, even if it’s large.
The dressing tastes strong on its own, but mellows once it coats the kale. Caesar is definitely a salty dressing, though, so if that’s a concern, you could start with less salt and add to taste at the end.
Have extra time and want extra flavor? Toast the pine nuts. Just toss them in a dry skillet over medium-low heat for 3-5 minutes, stirring often, until they’re a little golden and smell amazing. Move to a plate right away (so they don’t burn), then let them cool before adding to the salad. I liked this option when I tried it, but most of the time it’s not worth the extra step for me.

Kale Caesar Salad

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Meal Prep Options

You can prep the components separately or dress the kale ahead. I save the avocado, pine nuts, and Parmesan for the end, so they keep their textures:

Prep the components (lasts the longest) – Wash, dry, and chop the kale, and whip up the dressing. Keep both separately in the fridge — I’ve done this up to a week in advance! When you’re ready, toss together and give the leaves time to soften.
Dress ahead (extra tender kale) – Toss the kale with the dressing earlier the same day, or even up to 1-3 days ahead. Cover and pop in the fridge. The longer it sits, the softer the kale leaves become. How long is ideal really depends on your preference, but I usually aim for this option just 1 day before.
Pack individual lunches (most convenient) – Divide the dressed kale into containers and pack the pine nuts and Parmesan separately. Cut and add the avocado just before eating. Add a cooked protein to make it a full lunch — see my serving ideas below!

Plated portion of kale Caesar salad topped with a lemon wedge and a bowl of pine nuts.

What To Serve With Kale Caesar Salad

I like this kale Caesar salad as a side with a simple protein, or you can add the protein right on top for lunch. These are my picks:

Chicken – Sliced grilled chicken breast or baked chicken breast is the most natural pairing to turn this into a meal. I often use leftover cooked chicken!
Seafood – My go-to lunch this year has been quick air fryer salmon over the salad. I prep the marinade and the salad the day before, so cooking the fish takes me under 10 minutes the day-of. Air fryer shrimp would work beautifully and be just as quick.
Fall Meals – This kale Caesar salad is the perfect pop of greens alongside a rich fall or winter meal, like my stuffed butternut squash, creamy hearts of palm pasta, or chicken bacon ranch casserole.

If you don’t work from home like I do these days, you can cook your proteins ahead. They still taste great cold, or you can keep them separate and briefly microwave.