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By Anna Nicole
Kale Caesar with House Dressing and Sourdough Croutons
4 steps
Prep:20minCook:15min
A simple yet delicious salad featuring kale and romaine, topped with avocado and homemade sourdough croutons, all tossed in a creamy tahini-based dressing.
Updated at: Tue, 19 Aug 2025 15:57:16 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories268.3 kcal (13%)
Total Fat21.1 g (30%)
Carbs17 g (7%)
Sugars3.5 g (4%)
Protein5.9 g (12%)
Sodium432.9 mg (22%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

3 tablespoonsextra-virgin olive oil

2 cupssourdough bread
cubed day-old

pink Himalayan salt
Fine

¼ cupextra-virgin olive oil

3 tablespoonstahini
avocado oil mayonnaise, or vegan mayonnaise

2 tablespoonsfresh lemon juice

2 tablespoonsdijon mustard

1 tablespoonchampagne vinegar

2 teaspoonslow-sodium tamari sauce
or fish

2 teaspoonsraw honey

¼ cupParmesan
grated, or nutritional yeast

2garlic cloves
roughly chopped

pink Himalayan salt
Fine

ground pepper
to taste

1 bunchTuscan kale
large, chopped and thinly sliced

1 headromaine lettuce
medium, thinly sliced

2avocados
diced
Instructions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Make the croutons: On a baking sheet, toss together the olive oil and bread. Bake until crisp and golden, about 10 to 15 minutes. Season with salt and let cool.
Step 3
Meanwhile, make the dressing: In a blender or food processor, combine the olive oil, tahini, lemon juice, mustard, vinegar, tamari, honey, Parmesan, garlic, and a generous pinch each of salt and pepper. Blend until smooth, about 1 minute. Add water, 1 tablespoon at a time, until your desired consistency is reached. Taste and add salt and pepper as needed.
Step 4
Make the salad: In a large serving bowl, combine the kale and romaine. Toss the croutons in with the salad. Add the dressing and toss to combine and coat well. Top the salad with avocado and additional Parmesan before serving.
Notes
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