Recipe: Clean Eating Chopped Kale Caesar Salad

Since I am home from my travels and we are in the process of Going Crim, I wanted to share with you a great recipe that utilizes the Inside Cleaner, Tummy Leaner Superfood Kale.  This salad (and variations thereof) helps me stay full as I begin shrinking my stomach back to reality while supplying my body with needed nutrients and fiber.  Plus I have a small obsession with Caesar salads.  So win/win on post vacation food.

I have tried The Caesar in almost every restaurant I have visited since my 20s.   Through this research I have concluded that a fantastic Caesar Salad (particularly the dressing) is similar to what I like about fantastic style – understated, balanced, unique with a pop of flavor.

So as I started eating clean I began tinkering around with healthier versions of the dressing and settled with the recipe I am about to share with you.  The key is the anchovy.  Even if you are not a big fan of this fine fish, you must grind up a couple or the dressing will suck.

Onto the greens… there is nothing wrong with crisp romaine fresh from your farmers market or any other green that you love. But kale is one super food.  For tender and more palatable kale I recommend removing the center stem on all leaves, then chop and marinate the greens in a bit of the dressing overnight.  The recipe will yield extra dressing that will keep in your fridge for about 7-10 days to use as you like.

clean eating caesar salad recipe using kale and greek yogurt for a healthy and delicious twist.

Get your Kale on!

Chopped Kale Caesar Salad


2 bunches of lacinato kale (or kale of your choice), stems removed, rinsed and patted dry

¼ to ½ cup pine nuts, toasted

salt and pepper

4 tablespoons raw Parmesan cheese, grated


2/3 cup plain Greek style yogurt

4 anchovy fillets (or to taste-  I double this ingredient)

2 garlic cloves

4 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

4 tablespoons extra virgin olive oil

1/4 cup raw parmesan reggiano cheese, grated



Finely chop kale into small pieces and place in bowl.  To make the dressing combine all ingredients in a food processor or blender and puree to desired consistency.  Combine kale with 1/8-1/4 cup of dressing and toss to marinate.  Just before serving toss the kale, add more dressing if desired along with toasted pine nuts, extra cheese and salt and pepper.


About Heather Valentine

Heather Valentine is a National Academy of Sports Medicine Certified Personal Trainer and Nutritionist who believes in building your best body from the inside out.

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