Mediterranean Kale Caesar Salad with Lemon-Pesto Dressing & Feta
This salad is a Mediterranean twist on the classic Caesar. Instead of romaine, it uses hearty curly kale massaged until tender, then tossed with a bright, creamy lemon-pesto Caesar dressing. Crumbled feta and crunchy garlic croutons give it a salty, tangy bite, while optional avocado, chickpeas, or grilled chicken can make it a complete meal. Fresh, bold, and satisfying, it’s perfect as a side dish or main.
Prep Time: 15 minutes
Servings: 4
Ingredients
For the Salad:
1 bunch curly kale, stems removed, finely chopped
½ cup crumbled feta cheese
1 cup garlic croutons (homemade or store-bought)
Optional: 1 avocado, sliced or cubed
Optional: grilled chicken or chickpeas for protein
For the Lemon-Pesto Caesar Dressing:
¼ cup mayonnaise
1 tbsp pesto (store-bought or homemade)
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated or minced
1 tbsp grated Parmesan
Salt & black pepper, to taste
1–2 tsp water, to thin if needed
Instructions
Prepare the kale
Place chopped kale in a large bowl.
Drizzle with a tiny splash of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until the leaves darken and soften.
Make the dressing
In a small bowl, whisk together mayonnaise, pesto, lemon juice, Dijon mustard, garlic, and Parmesan.
Season with salt and black pepper.
If the dressing is too thick, whisk in 1–2 teaspoons of water until creamy but pourable.
Assemble the salad
Toss the massaged kale with the dressing until evenly coated.
Add crumbled feta and croutons.
If using, top with avocado slices and/or grilled chicken or chickpeas.
Serve
Finish with extra Parmesan or a squeeze of lemon if desired.
Serve immediately as a side or a main dish.
Tips & Variations
Make-Ahead Friendly: Massage the kale and prep the dressing up to a day ahead. Toss together just before serving for the freshest texture.
Protein Options: Add grilled shrimp, salmon, or roasted chickpeas to make it a more filling main.
Cheese Swap: Use shaved Parmesan or Pecorino Romano instead of feta for a saltier kick, or try goat cheese for creaminess.
Nutty Crunch: Sprinkle with toasted pine nuts, walnuts, or almonds for extra Mediterranean flair.
Lighter Dressing: Swap the mayonnaise for Greek yogurt for a tangier, lighter option.
Different Greens: Use baby kale, arugula, or a mix of romaine and kale if you prefer a milder flavor.
Crouton Upgrade: Toss homemade croutons with olive oil, garlic, and oregano for a more Mediterranean touch.
Q&A
Q: Do I have to massage the kale?
Yes, massaging kale breaks down its tough texture and makes it more tender and pleasant to eat.
Q: Can I use bottled Caesar dressing instead of making the lemon-pesto version?
You can, but the homemade lemon-pesto dressing adds a fresh, Mediterranean flavor that makes this salad unique.
Q: How long does this salad keep?
It’s best enjoyed fresh, but massaged kale holds up better than romaine. You can store leftovers (without croutons) in the fridge for up to 1 day.
Q: What can I serve this salad with?
It pairs well with grilled chicken, salmon, or Mediterranean-style dishes like roasted vegetables, hummus, and pita.
Q: Is this salad vegetarian?
Yes, as written it’s vegetarian. If you’d like to make it vegan, swap the mayo and Parmesan for plant-based alternatives and skip the feta.
Nutrition
(per serving, without optional proteins, approx. 1/4 of recipe)
Calories: ~280
Protein: 7g
Fat: 20g
Carbohydrates: 18g
Fiber: 4g
Sodium: 470mg
(Values will vary depending on croutons, feta, and dressing ingredients.)
Conclusion
This Mediterranean Kale Caesar Salad with Lemon-Pesto Dressing & Feta is a fresh and flavorful spin on the classic. The hearty kale stands up to the creamy, zesty dressing, while feta, croutons, and optional toppings make it versatile enough for a side dish or a complete meal. It’s simple, customizable, and packed with Mediterranean character—perfect for everyday eating or entertaining.