Kale Caesar Salad gets a glow-up with turkey bacon, fresh tomatoes, and a tangy vinaigrette-style dressing. Creamy avocado and whole-grain croutons add the finishing touches to a salad that is definitely not shy about flavor!

Kale Caesar salad assembled in a bowl before it's tossed. Caesar dressing sits nearby.

Don't get me wrong…I love a good old classic Caesar salad. I do! Sometimes it's just right as a side dish for a meal with a lot of big, rich flavors, and it's hard to argue with how perfectly it pairs with grilled chicken. But when you eat as many salads as I do, it's always fun to find something new that you love, and this kale Caesar salad is currently at the top of my list!

But first, let's talk about the elephant in the room: bacon. The Mediterranean diet generally discourages highly processed foods such as salted and cured meats, but here I'm calling for lower-fat, uncured turkey bacon - and only in moderation. It's not an everyday ingredient in my kitchen, but sometimes a recipe just needs that smoky, salty flavor, and bacon delivers it best.

Homemade croutons: quick, easy, and totally worth it!

If you haven't tried homemade croutons before, you're in for a treat. Store-bought works just fine in a pinch, but fresh croutons are on another level - golden and crispy on the outside, still a little soft in the middle, and so flavorful.

The best part? You get to control what goes into them: whole grain or gluten-free bread, a drizzle of good olive oil, and whatever seasonings you love. They only take a few minutes, and you can toss them in the oven or your air fryer. Once you try it, you may never go back! Of course, there's zero judgment if you're short on time - bagged croutons will still make this salad shine.

Ingredients and substitutions

Ingredients for Kale Caesar salad with turkey bacon and tomatoes

Turkey bacon - This recipe only requires 2 ounces. Substitutes include tempeh bacon, sundried tomatoes, and chopped sauteed shiitake mushrooms.
Kale - Either curly kale or lacinato kale will work (I prefer the curly variety). Baby kale is also good, and more tender. And of course, romaine lettuce will work if that's your preference.
Cherry tomatoes - Use the best cherry tomatoes you can find.
Whole grain bread - Look for 100% whole wheat bread or check the ingredients for whole grains.
Extra virgin olive oil - My favorite, as always, is Graza's "Sizzle" Extra Virgin Olive Oil. You can use the code PARSLEY for 10% off your first order, or for a better deal, check Costco or your local grocery store.
Granulated garlic - I prefer the granulated variety to garlic powder.
Red wine vinegar - A well-balanced red wine vinegar is essential here. I recommend a mid-range option such as Spectrum Organics Red Wine Vinegar.
Dijon mustard - My favorite is Maille, but Grey Poupon works just fine. I like to get it in a squeeze bottle since I use tiny amounts in my salad dressings all the time.
Garlic - Fresh garlic is best, but pureed garlic from a tube is okay here. You can also use ½ teaspoon of granulated garlic.
Anchovy paste - You may prefer not to use anchovy paste, but I assure you that the flavor of Caesar salad that you love so much IS anchovy. You can start with just a tiny amount and work up, but (assuming you are not a vegetarian, of course) I encourage you to be bold and give it a try! Vegetarians: see the recipe notes for substitutions.
Parmesan cheese - Nutritional yeast is a good substitute for Parmesan cheese in the dressing.

Tips for the perfect kale Caesar salad

Cook your bacon just right. Turkey bacon doesn't behave quite like pork bacon, and getting it crispy takes a little patience. Keep the heat at medium, flip often, and don't rush it. Early on, flipping every 2-3 minutes works, but as it nears doneness, turn the strips every 30 seconds or so. You'll know it's ready when it's evenly golden brown and crisp throughout.

Taste-test your dressing. Caesar dressing can be tricky to season because it's so sharp and concentrated when tasted on its own. Instead of testing with a spoon, dip a piece of kale into the dressing. That way, you'll get a better sense of how it actually tastes on the salad.

Prep your kale the way you like it. There's no one "right" way to prepare kale for salad, and different methods change the texture. You can cut it into medium chunks and massage with dressing for 1-2 minutes until tender, slice it into thin ribbons for easier chewing, or pulse it in a food processor 6-7 times for a finer chop. Lately, I've been favoring the food processor, but all three techniques work beautifully in this salad.

Kale Caesar salad in a bowl with serving utensils sitting nearby.

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Meal prep and storage

Prep ahead: Wash, dry, and chop the kale in advance. Store in a covered container with a paper towel to absorb excess moisture - it'll keep fresh for 3-4 days. Cook and crumble the turkey bacon up to 2 days ahead.

Dressing: Keep Caesar vinaigrette in a jar in the fridge for up to 5 days. Shake well before using.

Storage: Once dressed, this salad is best eaten immediately. If you want leftovers, store all components separately and assemble just before serving.

Did you make this recipe?

If you try this kale Caesar salad, I'd love to hear what you think! Leave a ⭐ star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow readers and home cooks.

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SAVE PIN PRINT

5 from 9 votes

Kale Caesar Salad with Turkey Bacon and Tomatoes

Recipe By: Lisa Porter

This BLT-inspired kale Caesar salad recipe is made with crispy turkey bacon, juicy tomatoes, whole grain croutons, and a lightened-up Caesar vinaigrette. It's a great BBQ side salad or accompaniment to grilled chicken or salmon.

Prep Time15

Total Time30

Calories287.5kcal

Protein6.9g

Servings 4

Ingredients

For the salad

2 ounces turkey bacon -about 3 strips
½ bunch kale -ribs removed
½ cup cherry tomatoes -halved
1 avocado -chopped

For the homemade croutons

2 pieces whole grain bread -thickly sliced
1 teaspoon extra virgin olive oil
½ teaspoon granulated garlic
½ teaspoon kosher salt

Dressing

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic -grated (or ½ teaspoon granulated garlic)
2 teaspoons anchovy paste -or 1 teaspoon Worcestershire sauce
1 tablespoon Parmesan cheese -grated, plus more for garnish
¼ teaspoon fine sea salt -plus more to taste
4 tablespoons extra virgin olive oil

Instructions

Preheat the oven to 375℉.
Cut or tear the whole-grain bread into 1-inch pieces and spread them out on a baking sheet. Drizzle with 1 teaspoon of olive oil (or better yet, spray them with an olive oil sprayer), then sprinkle with the salt and granulated garlic. Toss everything together with your hands to coat. Roast in the oven for 12-15 minutes, turning once.
2 pieces whole grain bread, 1 teaspoon extra virgin olive oil, ½ teaspoon granulated garlic, ½ teaspoon kosher salt
While the croutons are baking, add the turkey bacon strips to a cold cast-iron pan or skillet and turn the heat on medium. Cook, turning every couple of minutes at first, and more frequently at the end. The turkey is done when it is golden brown and crispy on both sides. Remove it to a plate to cool.
2 ounces turkey bacon
To make the dressing, whisk together all of the ingredients except the olive oil in a small bowl. Drizzle in the olive oil while whisking vigorously, making sure to incorporate it completely. Taste the dressing and adjust to your liking by adding more anchovy, salt, or vinegar as needed.
1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, 2 teaspoons anchovy paste, ¼ teaspoon fine sea salt, 4 tablespoons extra virgin olive oil, 1 tablespoon Parmesan cheese
Remove the ribs from the kale and save for another use. Rip the kale into large chunks and add to your food processor. Pulse 6-7 times (depending on your processor) to chop the kale into bite-sized pieces. Alternatively, you can slice the kale into ¼-inch thick ribbons. Add your kale to a salad bowl.
½ bunch kale
Add half of the dressing to the kale and toss well to combine. Set aside to soften a bit while you prep the rest of the ingredients.
Mince the turkey bacon into bits and add to the salad, along with the halved tomatoes, chopped avocado, and croutons. Toss everything together gently, adding more dressing as desired. Garnish with black pepper and more grated Parmesan (if desired), and serve.
½ cup cherry tomatoes, 1 avocado

Notes

This recipe is admittedly high in fat for a side salad. Most of it comes from the olive oil in the dressing and the avocado. To lower the overall fat content, omit the avocado and/or use a light touch with the dressing. I generally serve this salad as the main event alongside a low-fat protein such as grilled chicken or fish, and plan the rest of my meals for the day accordingly.

Substitutions:

There is a wide variety of alternatives to turkey bacon, including chopped sundried tomatoes, vegan bacon options such as tempeh bacon, and shitake mushrooms, chopped and sauteed.
Lacinato or curly kale both work in this recipe. If you can find it, baby kale is also a great option. Romaine lettuce also works just fine if you aren't a fan of kale salad.
Worcestershire sauce is the traditional substitute for anchovies, and it works well in this dressing. Asian fish sauce blended with a bit of tamari works as well. Red Boat is my favorite brand of fish sauce; it's nicely balanced and not too salty. For a vegetarian option, mix 2 teaspoons of furikake seasoning and 1 teaspoon of tamari. Furikake is a Japanese seasoning that consists mostly of seaweed and sesame seeds.

Nutrition*

*All nutritional values are estimates only. They are calculated by an online resource.

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