Kale and Celery Caesar salad
A crunchy kale and celery Caesar salad tossed in a creamy yoghurt dressing, topped with crispy chickpeas, sourdough croutons, avocado and shaved parmesan.
Ingredients
Garlic Herb Croutons
- 4 slices sourdough bread cut into 1-inch chunks (wholemeal sourdough works well)
- 1 –2 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp dried thyme
- ½ tsp dried oregano
- Pinch of salt
Crispy Chickpeas
- 400 g can chickpeas rinsed and drained
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper
Salad
- 1 bunch Tuscan kale ≈ 8 cups, thoroughly washed, thicker stems removed, chopped
- 4-5 long celery stalks finely sliced on an angle
- 1 tsp olive oil
- Pinch of salt
Yoghurt Caesar Dressing
- 1/2 cup Greek-style yoghurt
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp capers finely chopped
- 1 large clove garlic finely grated
- ½ tsp maple syrup
- Salt and pepper
To Serve
- 40 g shaved parmesan
- 1 avocado cut into cubes
- Protein of choice pairs well with grilled chicken
Instructions
Roast the Croutons
- Preheat oven to 180°C.
- Toss sourdough bread with a mix of with olive oil, garlic, thyme, oregano and salt.
- Spread onto a tray and bake for ~20 minutes, until golden and crisp.
Roast the Chickpeas
- Toss chickpeas with olive oil, paprika, garlic powder, salt and pepper.
- Spread onto a tray and roast for 40–45 minutes, shaking halfway, until golden and crispy.
Prepare the Kale
- Wash kale thoroughly and check between leaves. Allow to dry.
- Massage with 1 tsp olive oil + pinch of salt until softened and tender.
- Thinly slice the celery.
Make the Dressing
- Combine all dressing ingredients and mix until smooth and creamy.
- Adjust seasoning to taste.
Assemble
- Toss kale and celery with dressing until well coated.
- Fold through avocado and shaved parmesan.
Top with:
- Garlic herb croutons
- Crispy chickpeas
- Finish with extra parmesan
Notes
Pairs nicely with some grilled chicken
