Keto Kale Caesar Salad

Keto Kale Caesar Salad

This keto friendly Kale Caesar Salad with low-carb croutons is one of my go-to weekly lunch options! It’s super simple to whip up and all of the components keep really well for the entire week. When lunch comes around all I have to do is grab a few handfuls of kale and toss with a little dressing, a few croutons, a sprinkle of cheese and whatever protein I have on hand that’s easy and quick to throw on top.

The croutons are made with this Keto Focaccia Bread recipe that comes together in one bowl and in less than 30 minutes. If you have the ability to make the bread a few days ahead of needing to make croutons then they will be even crispier since the bread will have a few days to dry out. Old bread = amazing croutons!

Preparation time

Hands-on:    20 minutes
Overall:     45 minutes

Nutritional values (per serving)

Total Carbs	8.4	grams
Fiber	3.6	grams
Net Carbs	4.8	grams
Protein	10.5	grams
Fat	36.6	grams
of which Saturated	7.8	grams
Energy	398	kcal
Magnesium	24	mg (6% RDA)
Potassium	272	mg (14% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (11%), fat (84%)

Ingredients (makes 4 servings) Salad:

• ½ lb kale (2 large bunches), stems removed, and finely chopped (225 g)
• 1 batch Keto Focaccia, without any toppings
• 3 tbsp olive oil (45 ml)
• ½ tsp sea salt or pink Himalayan salt
• ½ tsp garlic powder
• ¼ cup shaved Parmesan, for topping (28 g/ 1 oz)

Dressing:

• 3 cloves garlic, minced
• 1 tbsp anchovy paste (5 g/ 0.2 oz)
• 2 tsp Worcestershire sauce (10 ml)
• ½ lemon, juiced (about 2 tbsp)
• 2 tsp Dijon mustard (10 g/ 0.4 oz) - you can make your own
• ¾ cup mayonnaise (115 g/ 4.1 oz) - you can make your own
• 3 tbsp grated Parmesan cheese (15 g/ 0.5 oz)
• salt and pepper, to taste

Note: Traditional Worcestershire sauce contains sugar (in small amounts this will have a minimal effect). If you want to avoid it, here's a good homemade paleo friendly Worcestershire sauce.

Instructions

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Start by making the keto focaccia without any toppings.
2. Once baked cut the loaf into crouton sized cubes. Toss the cubes with the olive oil, salt, and garlic powder. Arrange in a single layer on the baking sheet and bake 10-15 minutes flipping once or twice until crisp.
3. Place all of the dressing ingredients into a jar.
4. Shake until combined. Chill until ready to use.
5. Toss the kale with the dressing and top with croutons and extra cheese if desired. Serve.
6. If not served immediately, keep the kale, dressing, croutons and shaved Parmesan separately in the fridge for up to a week and assemble before serving.

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