Kale Caesar Salad with Lemon Pesto Dressing and Feta
A fresh twist on the classic Caesar salad! This version swaps romaine for hearty kale, replaces the creamy Caesar dressing with a zesty lemon pesto sauce, and adds crumbled feta for a tangy Mediterranean touch. Perfect as a light lunch, dinner side, or even topped with grilled chicken or shrimp for a full meal.
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Ingredients
For the Salad
1 large bunch kale (curly or lacinato), stems removed and leaves finely chopped
½ cup crumbled feta cheese
1 cup homemade or store-bought croutons
¼ cup toasted pine nuts or almonds
For the Lemon Pesto Dressing
1 cup fresh basil leaves
1 small clove garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup freshly grated Parmesan cheese
Zest and juice of 1 large lemon
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Kale
Wash and dry kale thoroughly.
Remove stems and finely chop the leaves.
Add chopped kale to a large salad bowl.
Massage kale with a drizzle of olive oil and a pinch of salt for 2–3 minutes until leaves soften.
Step 2: Make the Lemon Pesto Dressing
In a food processor or blender, add basil, garlic, pine nuts, Parmesan, lemon juice, lemon zest, and Dijon mustard.
Pulse until finely chopped.
Slowly drizzle in olive oil while blending until creamy and smooth.
Season with salt and black pepper to taste.
Step 3: Assemble the Salad
Add massaged kale to a bowl and toss with the lemon pesto dressing until well coated.
Sprinkle in feta cheese, croutons (or breadcrumbs), and toasted nuts.
Toss gently to combine.
Step 4: Serve
Transfer to plates or a serving bowl.
Top with extra feta, lemon zest, or a drizzle of olive oil for garnish.
Notes & Tips
Protein Boost: Add grilled chicken, salmon, shrimp, or chickpeas to make it a complete meal.
Crouton Alternative: Use toasted panko breadcrumbs for a lighter, crunchy topping.
Kale Substitution: You can use spinach or arugula for a milder green.
Make Ahead: Massage kale and prepare pesto dressing up to 2 days in advance. Store separately and combine before serving.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes! Swap Parmesan with nutritional yeast in the pesto, and use vegan feta or skip the cheese.
Q: What’s the best kale variety for this salad?
Lacinato (Tuscan) kale is softer and less bitter than curly kale, but both work well once massaged.
Q: How long will leftovers last?
Once dressed, the salad stays fresh for up to 1 day in the fridge (kale is sturdier than romaine). For longer storage, keep kale and dressing separate.
Nutritional Information
Calories: ~310
Protein: 8g
Carbs: 14g
Fat: 26g
Fiber: 4g
Calcium: 210mg