I love Caesar salad. Who doesn’t?
Check out this recipe for a low carb version that tops the traditional Caesar salad!
At no additional cost to you, I make a small commission for purchases made through links in this post.Jump to Recipe
Caesar salad was the only salad I actually liked for most of my childhood, until I finally opened my eyes and began to discover the beauty of food. All the different textures, colours, flavours and aromas always intrigued me, but some sort of fear always held me just a breath away.
Let me tell you, since I opened my eyes my life has been nothing but excitement and curiosity as I began to play with combinations of the new herbs and vegetables I had been trying.
One of my favourite discoveries was kale. That dark leafy green stole my heart with its unique texture and flavour.
Plus it has super powers.
Which is pretty cool.
This Low Carb Caesar Salad tastes just as good at the traditional with an added nutritional boost. Topped with cheese crisps, it really doesn’t get much tastier!
My friends and family love this salad; I sure hope you do too!
What type of lettuce do you use for Caesar salad?
If you order Caesar salad from a restaurant or buy it pre made from the grocery store, it will always be made with romaine lettuce. Caesar salad is supposed too be made with romaine lettuce, but you know what? It does not HAVE to be!
Don’t have romaine on hand? I’ve made Caesar salad with leaf lettuce, head lettuce, spring mix, butter lettuce and my favourite? Kale. When the crave for Caesar salad hits I simply MUST have it, so I make it with any leafy green I have on hand!
My favourite combination for Caesar salad is romaine lettuce and green kale.
How to make cheese crisps
I always start by making the cheese crisps.
Heat your oven to 350° and line a baking sheet with a non stick baking mat or parchment paper.
The size of cheese you’ll need to cut totally depends on the size of the block of cheese you have. I use Armstrong aged white cheddar so I cut four thick slices of cheese from the block (which weigh 75 grams altogether) and cut each slice in half.
Lay the cheese evenly on the baking sheet and sprinkle with a pinch of garlic powder. Bake for 6-8 minutes, until the cheese is nice and toasty.
Besides it’s incredible flavour, I like to use white cheddar for cheese crisps because you can easily tell if the cheese has been in the oven long enough. You want the whole center of the cheese crisp to be orange. If there is still some white left, throw it back in the oven for one more minute. If some are done, you can remove those and put the uncooked crisps back in the oven. Over done is better than under done.
Check out the center photo in the collage below for a photo of cheese crisps that aren’t ready ready yet! They took another two minutes of cooking time.
Once the cheese crisps have baked long enough, remove from the pan and allow to cool on paper towel for just a moment.
Slice the crisps into strips and allow to fully cool to room temperature.
How to make this Low Carb Caesar Salad
Once the cheese crisps are cooling the rest of the salad can be made.
Wash the kale and romaine and remove the center rib from the kale. Thinly chop both the kale and the romaine and toss together in a mixing bowl.
Grate the parmesan cheese and mix with the greens. Toss with 1/2c to 1c dressing, depending on how much you like! Serve and garnish with the cheese crisps.
How do you make healthy Caesar dressing?
Homemade caesar dressing is actually super easy to make. Toss all the ingredients into a bowl and puree ’til smooth with an immersion blender. Simple right?
In my Creamy Homemade Caesar Dressing without Anchovy Paste recipe I use garlic, sour cream, parmesan cheese, Worcestershire, dijon, red wine vinegar, freshly squeezed lemon juice, lemon zest, salt and pepper!
In minutes you can have a delicious and healthy homemade caesar dressing! Pretty awesome, right?
What goes with Caesar Salad with Kale?
This salad compliments just about anything. One of my favourite ways to do this salad is allllll by itself, because it’s just that good. I also like to top it with some sort of chicken or salmon.
Here is a list of my favourite low carb main dishes to pair with this Low Carb Caesar salad with Kale:
- Crispy Baked Chicken Tenders
- Shepherd’s Pie
- Chicken Parmesan with Zoodles
- Chicken Cordon Bleu Thighs
And of course nothing pairs better than a Low Carb Caesar Salad when it comes to burgers and sandwiches! Here are my favourites:
- Greek Turkey Burgers
- Tuna Melt
- Turkey Burgers
- Slow Cooker Pulled Chicken
- Chipotle Chicken Burger
- Turkey, Bacon, Avocado and Cheddar Sandwich
Love this recipe? Try these low carb sides next:
Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest!
Low Carb Caesar Salad with Kale and Cheese Crisps
- 1 head green kale
- 1/2 head romaine lettuce
- 1 cup parmesan cheese such as reggiano or grana padano
- 75 grams aged cheddar cheese
- 1/4 tsp garlic powder
- 1/2-1 cup homemade caesar dressing or your favourite low carb caesar dressing
- Baking Sheet with Non Stick Baking Mat or parchment paper
- Paper Towel
- Mixing Bowl
- Heat oven to 350° and line a baking sheet with non stick baking mat or parchment paper.
- The size of cheese you’ll need to cut totally depends on the size of the block of cheese you have. I use Armstrong aged white cheddar so I cut four thick slices of cheese from the block and cut each slice in half.
- Lay the cheese evenly on the baking sheet and sprinkle with a pinch of garlic powder. Bake for 6-8 minutes, until the cheese is nice and toasty. *Look in the post above for details about how crispy to make the crisps.
- Once the cheese crisps have baked long enough, remove from the pan and allow to cool on paper towel for just a moment then slice the crisps into strips and allow to fully cool to room temperature.
Low Carb Caesar Salad with Kale
- Wash the kale and romaine and remove the center rib from the kale. Thinly chop both the kale and the romaine and toss together in a mixing bowl.
- Grate the parmesan cheese and mix with the greens.
- Drizzle in about 1/3 – 1/2 cup dressing and toss to coat well. Add more dressing until the salad is at dressed as you like.
- Serve with extra freshly grated parmesan and the cheese crisps.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 5.3 g net carbs per serving. Nutrition Facts are based of if the whole salad is divided into 6 portions.