This post is sponsored by Happy Egg Co®
Easy kale and romaine Caesar salad with a lightened-up dressing. This delicious meal is perfect for lunch or a simple dinner as many of you continue to work and home-school your kids from home.
There’s nothing like a good caesar salad. They’re simple to make, yet so flavorful. I love adding kale leaves to the base of the salad. It adds lots of green goodness to the plate and makes this salad very hearty and satisfying.
I also keep the salad dressing egg-free (so, no raw eggs!) and instead finish the salad with a perfectly cooked, sunny-side up Happy Egg Free Range Blue + Brown Heritage Breed egg. It’s the perfect way to complete the salad and brings all of the flavors together. So good!
Is Caesar Salad Actually Healthy?
Well, it depends on the caesar salad! This kale caesar salad is a super healthy and nutritious version of the original so you can enjoy it without worry about calorie-dense dressings or ingredients.
The key to a healthy caesar salad is using high-quality ingredients. Here’s how I level-up the classic caesar salad:
- Organic greens. I always choose organic when working with leafy greens like kale and romaine.
- Tofu. The base of the salad dressing uses tofu so there’s no need to use a half cup of oil. Plus, the tofu adds a bit of extra protein, which I love.
- Sourdough bread. Which is fermented, therefore it’s easier for your body to digest and assimilate.
- Happy Egg Free Range Blue & Brown Heritage Breed Eggs. These eggs have true blue and chocolate-y brown speckled shells that are so beautiful and the amber yolk color is unlike anything else in the egg aisle! Coming from hens that are raised on over 8-acres of pasture, you can really taste the difference using farmer’s market quality eggs makes in simple recipes like this.
How To Make a Healthy Kale Caesar Salad?
There are a few simple steps to making this easy, healthy kale caesar salad recipe.
- Croutons. Rip up sourdough bread into bite-sized pieces and season with salt, pepper and garlic powder. Bake until crispy.
- Dressing. Add tofu, garlic, lemon juice, water, anchovies, garlic, parmesan cheese, red wine vinegar, Dijon mustard, salt, and pepper into a food processor. Blend until creamy.
- Salad. Wash kale and romaine before slicing into thin ribbons.
- Sunnyside up Happy Egg. Don’t like raw eggs in your dressing? Top your salad with an egg at the end. I used the Heritage Breed Eggs in this recipe which have the most insanely rich, plump amber yolks. Just look at that color! These premiums eggs are so creamy and decadent – they completely bring the whole salad together.
Kale Caesar Salad Meal Prep
If you want to make meal time even easier, you can meal prep each component of the salad a head of time.
Simply store your croutons, salad dressing, and greens separately in airtight containers. Each will last in the fridge for several days.
Then, when it’s time to eat, simply assemble your salad and cook a Happy Egg to marry all the flavors together.
I hope you enjoy making this healthy, kale caesar salad as much as we do! It’s an easy way to make a healthy and happy choice each day.
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.
Kale Caesar Salad
- 3 ounces sourdough bread, torn into bite-sized pieces
- 1 tbsp olive oil
- 1/8 tsp garlic powder
- 1/8 tsp Kosher salt
- 1/8 tsp black pepper
- 2 tbsp grated parmesan cheese
- 4 ounces firm tofu
- 1 clove garlic
- 2 tbsp lemon juice
- 1/4 cup filtered water
- 1 tbsp parmesan cheese
- 2 anchovies
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- salt and pepper to taste
- 4 cups kale, thinly sliced
- 2 cups romaine, thinly sliced
- 1 teaspoon coocnut oil
- 2 Free Range Hertitage Breed Happy Eggs
- Pre-heat the oven to 350 F.
- Place torn sourdough bread on a rimmed baking sheet and drizzle olive oil over the top. Sprinkle on salt, pepper, garlic powder and parmesan cheese.
- Toss everything together and bake for 10-12 minutes or until the croutons are lightly golden brown. Set aside to cool.
- Place all ingredients in to a food processor and blend until you have rich, creamy dressing. Set aside.
- Combine kale and romaine in a large bowl and drizzle dressing over the top. Toss everything together until the greens are lightly coated with the dressing*.
- Divide amongst two bowls and sprinkle the croutons over the top.
- Heat a small non-stick skillet over a medium low heat and lightly grease with coconut oil, butter or ghee.
- Crack eggs into the pan (no more than two at a time) and pop on a lid.
- Gently cook for 3-4 minutes or until the edges of the eggs are bubbly, the whites are set though and the yolk has retained it bright, beautiful amber color.
- Slide eggs on top of the salad, season with salt and cracked black pepper and enjoy!