Fakeout Kitchen

Sweetgreen-Style Kale Caesar Salad

This version replaces inflammatory industrial seed oils and processed additives with heart-healthy fats and organic whole foods for a nutrient-dense crunch.

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Ingredients

  • 4 cups organic curly kale, stems removed and shredded
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup aged Parmesan cheese, finely grated
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup toasted organic pumpkin seeds
  • 1 organic avocado, sliced

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola or soybean oil (typical restaurant) → Extra virgin olive oil — Eliminates inflammatory industrial seed oils.
  • Store-bought croutons → Toasted pumpkin seeds — Removes refined flour and chemical preservatives.
  • Refined sugar in dressing → Raw honey — Provides natural sweetness without the blood sugar spike of white sugar.

Instructions

  1. Place the shredded kale in a large mixing bowl and massage with lemon juice and a pinch of salt for 2 minutes until the leaves soften.
  2. In a small jar or bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, honey, salt, and pepper.
  3. Stir in the grated Parmesan cheese into the dressing mixture until well combined.
  4. Pour the dressing over the massaged kale and toss thoroughly to ensure every leaf is coated.
  5. Gently fold in the sliced avocado and the toasted pumpkin seeds.
  6. Serve immediately for the best texture.

FAQ

Is this Sweetgreen-Style Kale Caesar Salad gluten-free?

Yes, by replacing traditional croutons with toasted pumpkin seeds, this recipe is naturally gluten-free.

Can I make this vegan?

Yes, simply omit the Parmesan cheese and replace it with 1 tablespoon of Nutritional Yeast for a savory flavor.

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