Description

A satisfying, healthy twist on a classic Caesar salad featuring massaged Lacinato kale, crispy baked Parmesan crisps, avocado, and bacon, all tossed in a creamy Greek yogurt dressing.

Ingredients

Scale

1 large bunch Lacinato (Dinosaur) kale (about 6–8 cups chopped)
2 large ripe avocados
1 pint cherry tomatoes (300g), halved
6–8 slices thick-cut cooked bacon, chopped
1 cup (100g) freshly grated Parmigiano-Reggiano cheese
1 teaspoon Italian seasoning
½ cup (120g) full-fat plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced or grated
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix grated Parmesan cheese with Italian seasoning.
Place small handfuls of cheese (about 2 tablespoons each) on the baking sheet, spacing them 2 inches apart. Flatten into discs.
Bake for 5-7 minutes until golden brown and bubbly. Watch closely to prevent burning.
Remove from oven and let cool on the pan for 1 minute until hardened. Break into shards and set aside.
Wash and dry kale thoroughly. Remove tough stems and chop leaves into bite-sized pieces.
Place kale in a large mixing bowl. Drizzle with 2 tablespoons olive oil and a squeeze of lemon juice.
Massage the kale with hands for 2-3 minutes until leaves turn dark green and tender.
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, and black pepper until smooth.
Add massaged kale to the dressing and toss to coat evenly.
Add halved cherry tomatoes, chopped bacon, and sliced avocado. Toss gently.
Transfer to a serving platter or bowls and top generously with Parmesan crisps. Serve immediately.

Notes

Massage the kale properly to tenderize it. Cool Parmesan crisps completely before breaking to ensure crispness. Do not dress the salad too early if meal prepping, as the acid will make the kale soggy. Use thick-cut bacon for better texture. Keep dressing separate from avocado and crisps until serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 520
Fat: 28
Saturated Fat: 10
Carbohydrates: 12
Fiber: 4
Protein: 18

Keywords: kale salad, caesar salad, parmesan crisps, healthy dinner, low carb, gluten-free, weeknight meals, avocado salad