The classic Caesar Salad gets a healthy makeover in this Whole30-friendly version made with kale, fresh veggies and hard-boiled egg.

Prep: 15 minsTotal: 15 mins
Servings: 2 1x


For the Dressing

For the Salad

  • 1 bunch kale (curly green kale works best), washed, dried and tough stems removed – about 4 cups
  • 1 pinch sea salt
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 1 cup cherry tomatoes, halved
  • 1 hard boiled eggs, halved
  • 2 Tbsp. sliced almonds


  1. Place avocado, dressing and lemon juice a food processor or blender (or just mash it all up with a fork and some elbow grease). Process until smooth. Set aside.
  2. Tear kale leaves into small pieces and place in a large bowl. Sprinkle with a pinch of sea salt.
  3. Using your hands, massage the kale leaves with the salt until the start to wilt and soften a bit.
  4. Divide kale among two bowls. Add carrots, red onion, cherry tomato halves and eggs.
  5. Drizzle with dressing and toss lightly to coat. Sprinkle with almonds and serve.


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Nutrition Information

  • Serving Size: 1/2 recipe
  • Calories: 348
  • Fat: 24g
  • Sodium: 358mg
  • Carbohydrate: 26g
  • (Fiber: 10g
  • Sugar: 8g)
  • Protein: 15g


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