Kale Caesar Salad with Tahini Dressing & Homemade Croutons
A creamy, garlicky Caesar like you’ve never had—this twist swaps in tahini for a nutty, dairy-free dressing and brings crunch with bold croutons and avocado wedges. Fresh, hearty, and full of texture, it’s the salad you didn’t know you were missing.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 1x
Ingredients
Croutons:
12 oz French bread (a few days old), cubed
6 tablespoons olive oil
6 tablespoons unsalted butter, melted
8 garlic cloves, chopped
4 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons Italian seasoning
Tahini Caesar Dressing:
⅔ cup tahini
6 tablespoons fresh lemon juice
2 tablespoons olive oil
6 garlic cloves, roughly chopped
4 tablespoons water
Kosher salt, to taste
Salad:
2 bunches Tuscan kale, ribs removed and shredded
2 romaine hearts, shredded
6 tablespoons “This is Everything” seasoning (or a mix of sesame, garlic, onion, poppy, and salt)
4 ripe avocados, cut into large wedges
Instructions
Make the Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with butter, olive oil, garlic, salt, pepper, and Italian seasoning. Spread on a baking sheet and bake for 12–15 minutes, flipping halfway, until golden and crisp.
Make the Dressing: Blend tahini, lemon juice, olive oil, garlic, water, and salt until smooth. Adjust water for desired consistency.
Assemble the Salad: In a large bowl, toss kale and romaine with the dressing and seasoning. Top with croutons and avocado wedges. Serve immediately.
Nutrition
- Calories: 420
- Fat: 34g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g