Gluten-Free Sweetgreen Kale Caesar Salad

Elevate your salad game with this Gluten-Free Sweetgreen Kale Caesar Salad—a vibrant, nutritious twist on the classic Caesar. Featuring tender massaged curly kale, crispy homemade gluten-free croutons, and a creamy tahini-based dressing, this recipe is both comforting and wholesome. The dressing is a standout, with tangy lemon juice, nutritional yeast, and vegan Worcestershire sauce bringing bold flavors while remaining entirely dairy-free. Perfect for gluten-free diets and packed with plant-based nutrients, this salad is a crowd-pleaser that comes together in just 25 minutes. Serve it as a refreshing starter, a healthy side, or a light main course that doesn’t compromise on taste or texture!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 cups Curly kale
• 2 slices Gluten-free bread
• 3 tablespoons Extra virgin olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Lemon juice
• 1 teaspoons Minced garlic
• 1 teaspoons Dijon mustard
• 1 teaspoons Gluten-free vegan Worcestershire sauce
• 3 tablespoons Tahini
• 2 tablespoons Nutritional yeast
• 2 tablespoons Water
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Tear the gluten-free bread slices into small bite-sized pieces to make croutons. In a small bowl, mix them with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper.

Step 3

Spread the bread pieces onto a baking sheet in a single layer. Bake for 8-10 minutes, stirring halfway through, until golden brown and crispy. Set aside to cool.

Step 4

While the croutons bake, remove the stems from the kale and tear or chop the leaves into bite-sized pieces. Place the kale into a large bowl.

Step 5

Drizzle 1 tablespoon of olive oil and a pinch of salt over the kale. Massage the kale with your hands for 1-2 minutes to soften it. Set aside.

Step 6

In a small mixing bowl, whisk together the lemon juice, minced garlic, Dijon mustard, gluten-free vegan Worcestershire sauce, tahini, nutritional yeast, water, and 1/4 teaspoon of black pepper. Gradually whisk in the remaining 1 tablespoon of olive oil until smooth and creamy.

Step 7

Taste the dressing and adjust seasonings if needed (e.g., add more lemon juice for tanginess or a pinch of salt).

Step 8

Pour the dressing over the massaged kale and toss well to coat each leaf evenly.

Step 9

Top the salad with the baked gluten-free croutons and, if desired, sprinkle with fresh parsley for garnish.

Step 10

Serve immediately or chill in the fridge for up to an hour before serving.

Nutrition Facts

Serving size	(638.5g)

Amount per serving	% Daily Value*
Calories	1029.1

Total Fat 76.0g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1910.3mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 6.1g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 4535.1mg	0%
Iron 16079.6mg	0%
Potassium 1829.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 11.2%

Carbs: 27.1%