Vegan Kale Caesar Salad with Garlic Croutons, Vegan and Gluten-Free

The best recipe for Vegan Kale Ceasar Salad with Garlic Crutons
vegan kale ceasar salad garlic crutons vegan gluten free recipe

All hail to the Kale Caesar salad!

Yes, technically a caesar salad is a salad, but it can be a true diet disaster!

Some restaurant Caesar salads weigh in with a calorie count similar to a whopper!  Globs of dressing, mounds of cheese and white bread croutons.

Here is a vegan spin on the traditional Caesar salad.  Instead of raw eggs, cheese and anchovies, this dressing is made with tahini and nutritional yeast.  Nutritional yeast is a great vegan source of B vitamins and tahini is made from sesame seeds, which are loaded with calcium!  To boost the nutritional value even more, Red Russian kale is used in place of Romaine lettuce.

Red Russian kale is more tender than the every day curly kale.  I highly recommend it, especially for salads!  Thanks to my friend Pilar, our garden is overflowing with kale this year…I’m a happy girl 

You can serve this Caesar salad alone or as a side to any meal!  For added protein, top with crispy chickpeas!

vegan kale ceasar salad garlic crutons vegan gluten free recipe

Vegan Kale Ceasar Salad with Garlic Crutons

The best recipe for Vegan Kale Ceasar Salad with Garlic Crutons
Course Main Meal, Salad, Side Dish
Cuisine Gluten Free, Russian, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 618kcal
Cost $


  • For the dressing:
  • ¼ cup tahini
  • ¼ cup + 1 tablespoon water more if needed to thin out dressing
  • 1 garlic clove minced
  • 1 tablespoon nutritional yeast
  • 2 teaspoons dijon mustard
  • ½ lemon juiced
  • sea salt and pepper to taste
  • For the garlic croutons:
  • ½ whole wheat baguette cut into ½ inch cubes
  • ¼ cup extra virgin olive oil
  • 1 garlic clove minced
  • sea salt
  • For the salad:
  • 1 bunch of Red Russian kale coarsely chopped
How many Ounces Are in a Cup?
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  • In a food processor, blend all ingredients together until creamy and set aside. (you can whisk together as well, using a food processor or blender is just quicker!)
  • To make croutons: Preheat oven to 350 degrees. In a small saucepan, heat olive oil over medium-low heat and add garlic. Sauté until fragrant, around 3-5 minutes. Place cubed bread in a bowl, drizzle with olive oil and garlic, add sea salt to taste, toss to coat and transfer to a baking sheet lined with parchment paper. Cook for 15-20 minutes or until golden and crispy. Set aside to cool.
  • Add dressing to chopped kale, toss to coat. Top with croutons and enjoy 🙂


I hope everyone had a wonderful summer solstice weekend 🙂


Calories: 618kcal | Carbohydrates: 43g | Protein: 15g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Sodium: 470mg | Potassium: 446mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2877IU | Vitamin C: 43mg | Calcium: 197mg | Iron: 5mg
Cristina C. RD LDN

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