Print

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

Ingredients

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

Instructions

  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.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition Information

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

Dietary

© The Real Food Dietitians