clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
paleo, kale caesar salad, gluten free

Kale Caesar Salad (grain and dairy free, paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katja from Savory Lotus
  • Yield: 3-4 servings 1x



For Dairy Free Parmesan:

  • 1/2 cup raw cashew
  • 2 tbsp nutritional yeast (like this)
  • 1/2 tsp sea salt

For Dressing:

  • 2 egg yolks
  • 2 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 6 anchovy filets (I use these)
  • 2 cloves garlic
  • several grinds of fresh black pepper
  • sea salt, to taste
  • 1/2 cup extra-virgin olive oil OR avocado oil


  • pomegranate seeds


  1. Remove hard stem from leaves of kale and place leaves on top of each other. Roll into a tight cigar-looking tube and slice in thin ribbons.
  2. Place kale ribbons into large bowl and add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and salt. Massage the kale for about 2 minutes. It should start to turn a rich, greener color. Set aside.
  3. To make dairy free parmesan: Process cashews, nutritional yeast, and salt in a food processor until you have a coarse, even consistency- like crumbly parmesan cheese. Set aside.
  4. To make dressing, combine all dressing ingredients except olive/avocado oil into a food processor and process until smooth. With the food processor running, VERY slowly pour the 1/2 cup of oil through the hole in the top of the processor. A very slow pour is the trick to a thick and creamy dressing.
  5. To assemble kale caesar: Toss massaged kale with desired amount of dressing. Garnish with pomegranate seeds and dairy free parmesan. Enjoy!