Kale Caesar Salad

Caesar Salad is one of those deceiving dishes tricking you into thinking it's healthy.Too often, though, the store-bought varieties are loaded with highly processed dressings that include refined sugars, stabilizers and hidden nasties.

Serves: 2

Why is good for you:

We've stripped this salad back and created a wholesome version that is both delicious and good for you!

Swapping the usual mayonnaise dressing for a gut-loving yogurt option, this meal instantly feels fresher. With the addition of anchovies, capers, garlic and apple cider vinegar, you need not worry about a lackluster flavor.

Did we mention how great anchovies are for you? These little guys contain just as much omega-3 fatty acids as salmon. Omega-3s can't be produced by the body and must be consumed. This essential molecule is helpful in preventing cardiovascular disease and supporting brain function. 


(use organic ingredients where possible)


  • ¼ cup yogurt (coconut or organic dairy)
  • 2 anchovies, finely sliced 
  • 1 tsp capers
  • 1 tbsp apple cider vinegar 
  • 2 tbsp cold-pressed extra virgin olive oil 
  • 1 small clove garlic


  • 1 slice Paleo bread (see recipe) cubed
  • ¼ tbsp olive oil
  • 1 tsp dried Italian herbs
  • Pinch of sea salt


  • 1 medium bunch romaine/cos lettuce, coarsely chopped
  • 2 kale leaves, thinly sliced
  • 1 boiled egg


  1. Heat a small frying pan over medium heat and add olive oil.
  2. Add Paleo bread cubes and season with Italian herbs and sea salt.
  3. Toast until golden brown and crispy. Toss halfway through cooking. 
  4. While the croutons cook, combine all the ingredients for the salad dressing in a high-speed blender and blend until smooth and creamy. 
  5. Add the sliced kale and lettuce to a large bowl and mix together. 
  6. Pour in the salad dressing and toss well to fully coat all the greens. 
  7. Top with crispy croutons and a boiled egg to serve.
Featuring: James Colquhoun
Audio Languages: English
Subtitles: English