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Donna R. Luis

Creamy Keto Kale Caesar Salad

A creamy, lemony kale salad featuring tender massaged kale, sliced avocado, and a smooth homemade Caesar-style dressing. Optional chicken, microgreens, hemp seeds, feta, or Parmesan can be added according to preference.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing
  • 1 medium avocado divided
  • 1/4 cup Whole30 mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/4 cup water plus more as needed to reach the desired consistency
For the Salad
  • 2 teaspoons avocado oil or olive oil
  • 1 bunch kale hearty stems removed and leaves chopped into thin pieces, about 5–6 cups
  • 1 avocado cut into slices
  • 1/4 teaspoon black pepper
Optional Toppings
  • 1 tablespoon microgreens for garnish
  • 1/2 teaspoon hemp seeds for topping
  • 4 ounces cooked chicken breast
  • 1 tablespoon crumbled feta or grated Parmesan if not following Whole30 or Paleo

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare the Dressing: Blend the avocado, mayonnaise, lemon juice, Dijon mustard, garlic, salt, and 1/4 cup water in a blender or food processor until completely smooth.
  2. Adjust the Consistency: Add more water as needed until the dressing reaches your desired consistency, then taste and adjust the seasonings.
  3. Prepare the Kale: Remove and discard the hearty kale stems, then tear or chop the leaves into thin pieces and place them in a large bowl.
  4. Massage the Kale: Drizzle the kale with the oil and a pinch of salt, then use your hands to massage the leaves until they begin to soften and wilt.
  5. Add the Dressing: Drizzle the prepared dressing over the softened kale and add the black pepper.
  6. Toss the Salad: Lightly toss the kale until the dressing and black pepper are evenly distributed throughout the leaves.
  7. Add the Avocado: Arrange the sliced avocado over the dressed kale.
  8. Finish with Toppings: Add any desired optional toppings, such as microgreens, hemp seeds, cooked chicken breast, feta, or Parmesan, before serving.

Notes

  • Remove the hearty kale stems before chopping so the salad has a more tender texture.
  • Massage the kale by hand until the leaves begin to soften and wilt before adding the dressing.
  • Add water gradually to the dressing until it reaches your preferred consistency.
  • Taste the dressing after blending and adjust the seasonings as needed.
  • Use either avocado oil or olive oil for massaging the kale, as specified in the original recipe.
  • Add cooked chicken breast when you want to turn the salad into a more substantial meal.
  • Feta or Parmesan can be used only if you are not following Whole30 or Paleo.