Sweetgreen-Style Kale Caesar Salad

This version uses heart-healthy fats and organic whole foods, replacing industrial seed oils and processed additives with a nutrient-dense crunch.

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Ingredients

  • 4 cups organic curly kale, stems removed and shredded
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 2 anchovy fillets, minced (or 1 tsp anchovy paste)
  • 1/4 cup aged Parmesan cheese, finely grated
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup toasted organic pumpkin seeds
  • 1 organic avocado, sliced

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Salad spinner — Dries greens so dressing clings instead of pooling at the bottom.
  • Mandoline slicer — Uniform thin slices of fennel, cucumber, and radish in seconds.
  • Large wood salad bowl — Season it — oil from dressings builds flavor in the wood over time.

Instructions

  1. Place the shredded kale in a large mixing bowl and massage with half the lemon juice and a pinch of salt for 2 minutes until the leaves soften.
  2. In a small jar or bowl, whisk together the olive oil, minced garlic, minced anchovies, remaining lemon juice, Dijon mustard, honey, salt, and pepper.
  3. Stir in the grated Parmesan cheese into the dressing mixture until well combined.
  4. Pour the dressing over the massaged kale and toss thoroughly to ensure every leaf is coated.
  5. Gently fold in the sliced avocado and toasted pumpkin seeds.
  6. Serve immediately for the best texture.

FAQ

Is this Sweetgreen-Style Kale Caesar Salad gluten-free?

Yes, by replacing traditional croutons with toasted pumpkin seeds, this recipe is naturally gluten-free.

Can I make this vegan?

Yes, simply omit the Parmesan cheese and replace it with 1 tablespoon of Nutritional Yeast for a savory flavor.

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