Healthier Caesar Salad

Healthier Caesar Salad

One of my Favourite Salads and one I always prefer when we go out for supper is Caesar Salad.  I Love it maybe a little too much lol.  Especially when your on a journey of healthy eating , and some of us might think ” Hey its healthy its a salad, Right?”  Wrong sometimes salads can be masked by the dressing etc. All those extras like bacon, croutons , cheese.  So I made the decision to cut Caesar Salad out of my life.  It  was a sad time, but luckily I found this recipe and once again I can rejoice and welcome my good friend back into my life, and yes I can have it with croutons or cheese or both.

The best part about this recipe is that if I want to cut out the croutons I can and add some Protein to it! Like Chicken, Shrimp etc.

SO here is the recipe  and I hope you enjoy it as much as I do!

Healthier Caesar Salad

This Healthier Caesar Salad features savory Parmesan cheese, whole wheat garlic croutons, and a tangy lemon garlic dressing.

Course Salad
Cuisine Vegetarian
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 4 Servings
Calories 254 kcal
Author Beachbody


  • 2 cloves garlic, grated, divided use
  • 3 Tbsp. fresh lemon juice
  • ¼ tsp. sea salt (or Himalayan salt)
  • 2 Tbsp. + 2 tsp. olive oil, divided use
  • 2 bunches raw kale, washed, dried (about 1 lb.)
  • 4 slices low-sodium sprouted whole-grain bread, cut into 1-inch cubes
  • ½ cup shaved Parmesan cheese


  1. Preheat grill or broiler on high.

  2. To make dressing, combine half of garlic, lemon juice, and salt in a small bowl; whisk to blend.

  3. Slowly add 2 Tbsp. oil, whisking continuously until blended. Set aside.

  4. Combine remaining 2 tsp. oil and remaining half of garlic in a small bowl; mix well. Set aside.

  5. Remove central rib and stem from each kale leaf. Brush leaves with half of oil and garlic mixture. Set aside.

  6. Brush bread with the other half of oil and garlic mixture. Set aside.

  7. Grill kale for 30 seconds to 1 minute on each side, or until slightly brown and crispy. (Kale might need to be grilled in batches.) Cut (or tear) into bite-sized pieces. Set aside.

  8. Grill bread for 1 to 2 minutes on each side, or until brown and crispy. Cut into large cubes.

  9. Combine kale and bread in a large serving bowl. Drizzle with dressing; toss gently to blend.

  10. Sprinkle with cheese.

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