Description
A healthier twist on the classic Caesar, this kale-based salad features a creamy Greek yogurt dressing, fluffy grated eggs, toasted breadcrumbs, and savory Parmesan. It’s protein-packed, easy to make, and perfect for lunch, dinner, or meal prep.
Ingredients
-
6 cups fresh kale, chopped
-
2–3 hard-boiled eggs, grated
-
1/2 cup toasted breadcrumbs
-
1/3 cup grated Parmesan cheese
For the Dressing:
-
1/2 cup Greek yogurt
-
1 tbsp Worcestershire sauce
-
1 tbsp lemon juice
-
1 garlic clove, minced
-
2 tbsp olive oil
-
Salt and black pepper, to taste
Instructions
-
In a bowl, whisk together Greek yogurt, Worcestershire, lemon juice, garlic, olive oil, salt, and pepper until smooth.
-
Wash, dry, and finely chop kale. Place in a large bowl.
-
Pour dressing over kale and massage for 1–2 minutes until leaves are tender.
-
Add grated eggs, breadcrumbs, and Parmesan. Toss to combine.
-
Serve immediately or chill for 10–15 minutes.
Notes
-
Massage kale to reduce bitterness and soften texture.
-
Use a microplane grater for the fluffiest egg texture.
-
Toast breadcrumbs in olive oil for extra flavor.
-
Add protein like grilled chicken or chickpeas for a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (boiling eggs + toasting breadcrumbs)
- Category: Salad
- Method: No-cook (assembly), minimal stovetop
- Cuisine: American-Inspired