Creamy Caesar Salad-Keto Kidney

Not only is this Caesar salad loaded with flavor, it is plant-based, layered with healthy fat and rich in B vitamins. Best of all, it is an easy to throw together no-cook dish!

Recipe tested and developed by Diana Bruen, MS, RD.

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Course: Appetizer, Main, Salad, Side Dish

Cuisine: American

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium

Diet Type: CKD, PKD

Servings: servings

Calories: 288kcal

Author: Diana Bruen, MS, RD

Ingredients

4 cups kale leaves
4 cups romaine hearts chopped
1 cup cherry tomatoes chopped
1/2 cup toasted walnuts chopped
1/3 cup plain Greek yogurt
1/4 cup extra virgin olive oil
2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 garlic clove minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper ground

Instructions

Remove the large stems and center ribs from the kale and discard or compost. Cut the leaves into narrow strips.
Add kale and chopped romaine to a large bowl. Add walnuts and tomatoes, toss to combine.
In a separate bowl, add the Greek yogurt, olive oil, nutritional yeast, lemon juice, garlic, salt and pepper. Whisk together.
Add dressing to the kale mixture and toss to coat evenly.

Notes

Storage: Will keep up to 24 hours, otherwise keep dressing and kale separate and mix prior to eating.

Single Serving Prep: 1 Serving: 2 Tablespoons dressing 2 Tablespoons chopped walnuts 1 cup each of kale & romaine 1/4 cup tomatoes Make the dressing ahead of time, taste even better the next day!

Extra fat: Increase walnuts in recipe to 1 cup.

Greek yogurt: Look for full fat, lower protein

Nutrition

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