Kale Caesar Salad Bowl

Serves 4 · 20 min prep

Ingredients

• 1 large bunch (about 10 oz) curly kale
• 2 heads romaine hearts
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 garlic cloves
• 1 tsp Dijon mustard
• 1 tsp anchovy paste
• 1/2 cup plus 2 tbsp grated Parmesan cheese
• 1/4 cup plain Greek yogurt
• 1 large avocado
• 1 cup cherry tomatoes
• 1 cup cooked chickpeas
• 1 cup whole-wheat croutons
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Instructions

1. 1Wash the kale thoroughly, strip the leaves from the tough stems, and tear into bite-size pieces; place in a large mixing bowl. Drizzle with olive oil and salt, then massage the leaves firmly with clean hands for 2 to 3 minutes until they darken, soften, and reduce in volume.
2. 2Chop the romaine hearts into 1-inch ribbons, rinse and spin dry, then add them to the massaged kale so you have a sturdy green base that holds up well for lunch packing.
3. 3In a small bowl or jar, mince the garlic cloves finely. Whisk together the remaining olive oil, lemon juice, Dijon mustard, anchovy paste, Greek yogurt, grated Parmesan, black pepper, and salt until the dressing is creamy and emulsified, about 1 minute.
4. 4Taste the dressing and adjust with an extra squeeze of lemon or pinch of salt if needed; it should taste bright, garlicky, and savory. Set aside dressing for finishing.
5. 5Halve the cherry tomatoes and drain the chickpeas well. Dice the avocado into 1/2-inch cubes just before assembling so it stays green and fresh.
6. 6Pour most of the Caesar dressing over the kale-romaine mixture and toss thoroughly with tongs until every leaf is lightly coated and glossy.
7. 7Divide the dressed greens among 4 bowls or meal-prep containers. Top each portion evenly with chickpeas, cherry tomatoes, avocado cubes, and whole-wheat croutons.
8. 8Sprinkle the remaining Parmesan over the bowls and drizzle with the reserved dressing. Grind a little extra black pepper on top.
9. 9Serve immediately for maximum crunch, or pack with croutons and avocado stored separately and add just before eating so the greens stay crisp through midday.