Love Caesar salad but watching your waistline?
Today’s your day: We’ve created a healthier Caesar salad that still includes Parmesan cheese, garlic croutons, lemon garlic dressing!
We used grilled kale, but if you don’t want to spend the time grilling it, using raw kale works, too. Just massage the dressing in to reduce the bitterness of this leafy green.
Healthier Caesar Salad
This Healthier Caesar Salad features savory Parmesan cheese, whole wheat garlic croutons, and a tangy lemon garlic dressing.
- 2 cloves garlic, grated, divided use
- 3 Tbsp. fresh lemon juice
- ¼ tsp. sea salt (or Himalayan salt)
- 2 Tbsp. + 2 tsp. olive oil, divided use
- 2 bunches raw kale, washed, dried (about 1 lb.)
- 4 slices low-sodium sprouted whole-grain bread, cut into 1-inch cubes
- ½ cup shaved Parmesan cheese
Preheat grill or broiler on high.
To make dressing, combine half of garlic, lemon juice, and salt in a small bowl; whisk to blend.
Slowly add 2 Tbsp. oil, whisking continuously until blended. Set aside.
Combine remaining 2 tsp. oil and remaining half of garlic in a small bowl; mix well. Set aside.
Remove central rib and stem from each kale leaf. Brush leaves with half of oil and garlic mixture. Set aside.
Brush bread with the other half of oil and garlic mixture. Set aside.
Grill kale for 30 seconds to 1 minute on each side, or until slightly brown and crispy. (Kale might need to be grilled in batches.) Cut (or tear) into bite-sized pieces. Set aside.
Grill bread for 1 to 2 minutes on each side, or until brown and crispy. Cut into large cubes.
Combine kale and bread in a large serving bowl. Drizzle with dressing; toss gently to blend.
Sprinkle with cheese.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Add protein for lunch or replace bread with more veggies for dinner.
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