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5 from 1 vote

Lemon Kale Caesar Salad

Lemon adds a lovely pop of flavor in this variation of the classic caesar salad. This Lemon Kale Caesar Salad is not only easy and delicious, but vegan too thanks to a yummy tahini based caesar dressing - no anchovies here!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Italian-Inspired
Servings: 4 servings
Calories: 208kcal



Vegan Caesar Dressing



Sourdough Croutons

  • Preheat the oven to 350 degrees Fahrenheit. Add your cubed sourdough to a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Bake for 10-12 minutes or until golden brown.

Tahini Caesar Dressing

  • Make the dressing by adding the tahini, water, capers, lemon juice, garlic, and Dijon Mustard to a small food process or blender cup. Puree until smooth.

For the Salad

  • Add the chopped kale and olive oil to a large bowl. Massage kale until leaves start to soften and release grassy smell. Add croutons, vegan parmesan, and dressing. Toss to coat salad in dressing. Season with salt to taste. Garnish with lemon zest to serve.


  • Not a fan of kale? Just use romaine lettuce instead!
  • Use a smoothie blender cup or small food processor to puree the dressing - the smaller appliance works better than a full size one.
  • Salad will keep in the fridge for up to 3 days, however the croutons will start to soften. If you want to prep ahead, store croutons separately.


Serving: 1salad | Calories: 208kcal | Carbohydrates: 10g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 365mg | Potassium: 232mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3316IU | Vitamin C: 33mg | Calcium: 192mg | Iron: 2mg