The Millennial Chef

Kale Caesar Salad


1-2 cups of fresh whole wheat bread cubes

1 tablespoon of extra virgin olive oil or butter

1 large bunch of kale, about 6-8 cups, washed thoroughly

1/2-1 cup of chopped cucumber (add as much or as little as you please)

1/2-1 cup of chopped cherry tomatoes (add as much or as little as you please)

1/2-1 cup of sliced hearts of palm (add as much or as little as you please)

*Optional 1 cup of chopped cooked chicken breast

Shavings of Parmesan for garnish

Salt and pepper, to taste

Caesar dressing:

3 tablespoons of non-fat Greek yogurt

1 tablespoon of non-fat sour cream

3 tablespoons of apple cider vinegar

1 tablespoon of grated Parmesan

1 teaspoon of whole grain mustard

Juice of 1 lime

Splash of water, if too thick

Salt and pepper, to taste

^this recipe makes a thin dressing, so if you like it thicker, add in more yogurt and less vinegar

Serving size- 4


  1. Take out a food processor or blender and add in your bread pieces. Pulse until the consistency you like for your salad. I went one notch above your average bread crumbs because I like bigger pieces of bread crumbs in this recipe. Remove from the food processor and add them to a heated skillet with a tablespoon of extra virgin olive oil. Season with salt and pepper and toast until browned, about 3-5 minutes. Set aside.
  2. Next, prep your kale. Take out a large bowl you'll be serving your salad in and remove the leaves from the stem of the kale. Lay each leaf on top of one another and then roll into a log. Slice the kale from the end until it forms thin ribbons/strips. Add to the bowl. Then, chop the cucumbers, tomatoes and hearts of palm and add to the bowl.
  3. Then, make your dressing. Add all of the ingredients to a mason jar and shake it up. Taste for seasoning and alter accordingly.
  4. To assemble, add as little or as much of your dressing as you like, and toss. Add Parmesan shavings (with a peeler to a block of Parmesan cheese), plus your bread crumbs and toss again. Enjoy!

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