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30 Minutes or Less

Quick and Easy Kale Caesar Salad

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dressing being poured over kale caesar salad

This kale caesar salad is bursting with fresh flavor! It’s hearty and super satisfying, but won’t leave you feeling weighed down. Fuel up on this healthy and delicious restaurant-quality salad for lunch or dinner!

caesar dressing being poured over a kale caesar salad

What You’ll Need

Kale – Duh! It wouldn’t be a kale caesar salad without it. There’s a pretty large variety of kale out there, and really any kind will work in this recipe. I used curly kale, but dino kale tastes just as good. To prepare your kale for this dish, start by removing the thickest part of the stem located at the base of each leaf. Once that’s gone, lay all kale leaves down on a cutting board horizontally and run your knife through them. Keep your cuts about 1 to 2-inches apart, anything bigger may become difficult to chew!

Romaine – Crunchy romaine adds the perfect, fresh bite to this healthy salad recipe! Since romaine is made up of mostly water, it’s softer and easier to chew than fibrous kale. I experimented with both a romaine and non-romaine version of this recipe, and adding in romaine is definitely the way to go! However, if you don’t have any romaine lettuce on-hand, feel free to make this salad without it.

Croutons – This kale caesar salad is allllll about a good crunch. We stop at literally nothing to add as much crunch to it as possible. Personally, I don’t think any caesar salad is complete without at least a few croutons – they’re arguably the best part! You can use store-bought croutons, but I included a note below this recipe on how to make your own homemade croutons. It’s actually super quick, easy, and that much more delicious.

Anchovy Filets – Guys, I don’t wanna hear it! Anchovies have such a bed rep, but they actually work wonders in many recipes. Also, if you think you “hate” anchovies, but enjoy caesar salads on a regular basis, then think again! Most caesar dressings contain some form of anchovies, or at least all the really good ones do. And don’t worry, 3-4 anchovy filets won’t make our dressing taste at all fishy. They simply add a delicious, briny touch that’s truly unmatched! Therefore, don’t make this recipe without them.

kale caesar salad being lifted out of a serving bowl

Add Protein

Turn this easy salad recipe into a complete meal by topping it with cooked chicken, shrimp, salmon, or some crispy chickpeas!

What Makes This Kale Caesar Salad So Healthy?

Kale is one of the most nutrient-dense foods on the planet! I mean, it’s a literal superfood, so it’s full of:

  • Vitamin A – strengthens immune system.
  • Vitamin K – necessary to prevent blood clotting.
  • Folate – great for brain development.
  • Potassium – aids nerve and muscle function.
  • Vitamin C – prevents chronic diseases.
  • Calcium – builds strong bones.
  • Zinc – strengthens immune system and metabolism.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Use gluten-free croutons instead!

Make it Dairy-Free: Either omit the parmesan cheese, or use nutritional yeast or your favorite non-dairy parmesan cheese in its place.

Vegan Option: Make this a vegan kale caesar salad by replacing the parmesan cheese with nutritional yeast, the mayonnaise with vegan mayonnaise, and the anchovy filets with a teaspoon of capers.

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Kale Caesar Salad

This kale caesar salad is bursting with fresh flavor! It’s hearty and super satisfying, but won’t leave you feeling weighed down. Fuel up on this healthy and delicious restaurant-quality salad for lunch or dinner!
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

For the salad:

  • 1 bunch kale, stems removed and chopped
  • 4 cups romaine, chopped
  • 1 cup croutons, see Notes for homemade croutons
  • 1/4 cup parmesan cheese shreds, optional

For the dressing:

  • 1/2 cup mayonnaise
  • 3-4 anchovy filets
  • 2 garlic cloves, peeled
  • 1/2 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Instructions

  • Add all salad ingredients to a large bowl.
  • Add all dressing ingredients to a blender or food processor and blend until smooth and combined.
  • Drizzle dressing over salad, toss to coat, then serve.

Notes

  • Homemade Croutons: Slice thick, crusty bread (such as French bread) into 1-inch cubes. Place cubed bread on a baking sheet and drizzle with about a tablespoon of olive oil, and a sprinkle of salt and black pepper. Bake croutons at 350° Fahrenheit for about 15 minutes or until golden brown and crispy.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Strawberry Spinach Salad

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    overhead image of strawberry spinach salad on a plate with a fork

    This strawberry spinach salad is both light and satisfying! Sweet strawberries, hearty farro, fresh mint, and healthy spinach are tossed together in a simple honey balsamic vinaigrette. Enjoy this strawberry spinach salad as a quick and nutritious lunch or serve it alongside your favorite protein for a well-rounded lunch!

    overhead image of strawberry spinach salad on a plate with a fork

    I am SO here for strawberry season! I’ve challenged myself to eat as many strawberries in as many different ways as possible before this delicious season is over. And as someone who loves a good sweet and savory combo, I will forever be pro-fruit in salads. There’s also just something about a strawberry and balsamic combo that is SO incredibly perfect. Also, as someone who loves and needs more quick and easy salad options in her life – this strawberry spinach salad checks all my boxes!

    What You Need To Make Strawberry Spinach Salad

    Farro – Farro is a grain that’s full of fiber, iron, protein, and magnesium. I know, it’s the total package. If you’ve never had farro before, I highly recommend you give it a try. It tastes like a heartier brown rice. Though it has more than twice the amount of protein as rice! Follow the instructions on the package for how to cook the farro. The method is typically similar to pasta or rice. You’ll boil it in water for about 10-15 minutes, then strain it and let it cool for this recipe.

    Spinach – Spinach is another major superfood in this recipe! Along with protein, iron, vitamins, and minerals – spinach is chock-full of antioxidants. The antioxidants found in spinach have been shown to reduce the risk of common diseases and even cancer. Yup, Popeye was seriously on to something with the whole spinach thing…

    Walnuts – Here we go again with another superfood! Walnuts are also rich in antioxidants, are an incredible source of heart healthy omega-3s and have also been studied and found to reduce the risk of some cancers. Not only are they good for you, but walnuts give this salad a delightful crunch. I’m telling you, this strawberry spinach salad is the most well-rounded salad in both flavor and nutrition!

    Adjust This Recipe To Your Diet

    • Add Protein: Feel free to add a flakey salmon filet or your favorite grilled/roasted chicken to increase the protein in this strawberry spinach salad recipe.
    • Make it Vegan: You can easily make this salad vegan by using maple syrup in place of the honey.
    • Use a Different Grain: Swap the farro for your favorite grain if you’d like! Cooked brown rice, quinoa, or even barley would taste great in this recipe.
    • Add Dairy: Sprinkle some crumbled feta over the top of your strawberry spinach salad.
    Strawberry Spinach Salad
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    Strawberry Spinach Salad

    0 from 0 votes
    Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    10

    minutes
    Total time

    20

    minutes

    This strawberry spinach salad is both light and satisfying! Sweet strawberries, hearty farro, fresh mint, and healthy spinach are tossed together in a simple honey balsamic vinaigrette. Enjoy this strawberry spinach salad as a quick and nutritious lunch or serve it alongside your favorite protein for a well-rounded lunch!

    Ingredients

    • For the salad:

    • 1 cup farro

    • 1-2 cups fresh strawberries, sliced

    • 3 cups spinach, sliced

    • 1/2 cup walnuts, chopped

    • 1/4 cup fresh mint leaves, sliced

    • 1 tablespoon lemon juice

    • For the honey balsamic dressing:

    • 3 tablespoons olive oil

    • 2 tablespoons balsamic vinegar

    • 1 tablespoon honey

    • 1 teaspoon dijon mustard

    • 1/2 teaspoon salt

    Directions

    • Cook farro according to package instructions then set aside to cool completely.
    • Toss all salad ingredients together in a bowl, including cooked and cooled farro.
    • Whisk together salad dressing ingredients in a small bowl, then drizzle over salad and toss again to coat.

    Recipe Video

    Notes

    • If you don’t have strawberries, fresh blueberries or sliced apples would taste great in their place!

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    30 Minutes or Less

    Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

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    tzatziki dressing being poured over a gyro salad

    This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

    tzatziki dressing being poured over a gyro salad

    So basically, I woke up one morning craving a gyro. Though when I searched for recipes, they all seemed way too complicated (yes, even for me) to make. And that my friends, is how the gyro salad was born. I wanted to keep this Greek-inspired recipe as similar to the traditional gyro wrap as possible. Therefore, I was sure to include every classic seasoning, herb, and flavor. The only thing I changed for this gyro salad was the method! First, you sautée the ground meat instead of baking and slicing it. Then, you quickly mix together the homemade tzatziki dressing with just a few simple ingredients. Lastly, you throw all of the ingredients in a bowl, drizzle it with that tangy dressing and enjoy! Also, I’m just going to say it, I could drink this tzatziki dressing with a straw – it’s that good!

    What You Need To Make Gyro Salad with Tzatziki Dressing

    Ground Beef + Ground Lamb – These two meats are traditional to any gyro recipe. If you’re not a fan of either ground meat, you can easily leave it out! Also, feel free to use ground turkey instead.

    Dairy-Free Sour Cream – I use and love Kite Hill Dairy-Free Sour Cream. It’s deliciously creamy, perfectly tangy, and tastes incredibly similar to the real thing. However, any dairy-free sour cream would work here. And if you can’t find dairy-free sour cream, a dairy-free plain and unsweetened yogurt will also do the trick!

    Fresh Dill – The star herb of this gyro salad show! Fresh dill brings on much of the irresistible flavor of this dressing. I highly recommend you use fresh dill instead of dried dill, it simply won’t taste the same. Additionally, you’ll be able to sprinkle any extra fresh dill on top of your finished gyro salad for even MORE delicious flavor!

    Adjust This Recipe To Your Dietary Needs

    • Use Regular Sour Cream: Feel free to use an equal amount of regular sour cream if you’re not dairy-free!
    • Add Feta: For all my cheese-lovers out there, a sprinkling of crumbled feta cheese would make the PERFECT addition to this gyro salad.
    Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)
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    Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

    0 from 0 votes
    Recipe by Samantha Russo Course: MainCuisine: GreekDifficulty: Easy
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    10

    minutes
    Total time

    25

    minutes

    This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

    Ingredients

    • For the gyro meat:

    • 1 tablespoon olive oil

    • 1/2 onion, finely chopped

    • 1 pound ground beef

    • 1 pound ground lamb

    • 3 garlic cloves, minced

    • 1 tablespoon dried rosemary

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    • For the dairy-free tzatziki dressing:

    • 1 cup dairy-free sour cream, see Notes

    • 3 tablespoons fresh dill, chopped

    • 2 teaspoons lemon juice

    • 2 garlic cloves, minced

    • 1 teaspoon salt

    • 1/4 teaspoon black pepper

    • For the salad:

    • 6 cups romaine lettuce, chopped

    • 1/2 red onion, sliced

    • 1/2 cup kalamata olives

    • 1 cup cherry tomatoes, sliced

    • 1 cup cucumber, sliced

    • 1/4 cup fresh dill, chopped

    Directions

    • Add all gyro meat ingredients to a large skillet over medium heat and cook until meat is no longer pink, breaking it up in the process. Strain any unwanted rendered fat from the meat.
    • Add all tzatziki dressing ingredients to a small bowl and mix together to combine.
    • Assemble salad ingredients in a bowl, then top with gyro meat and tzatziki dressing.

    Recipe Video

    Notes

    • Dairy-Free Sour Cream: Feel free to use dairy-free plain and unsweetened yogurt or regular sour cream in its place.

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    30 Minutes or Less

    Gluten-Free Pasta Salad (Dairy-Free)

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    gluten-free pasta salad in a big bowl with a wooden spoon

    This gluten-free pasta salad recipe will be on repeat all summer long! A quick and easy homemade Italian dressing is the cherry on top of this delicious dish. Make this simple gluten-free pasta salad for your next summer barbecue or party – everyone (including gluten-eaters) will love it!

    gluten-free pasta salad in a big bowl with a wooden spoon

    Pasta salad has always been my favorite part of every summer barbecue. Even as a child, I’d fill my paper plate to the brim with pasta salad and nothing else. There’s just something about a chilled pasta salad in the warm weather that is so light and fresh, yet satisfying. Most pasta salads contain both gluten and dairy, but making one without is surprisingly easy! I opted for brown rice pasta since it has the best taste and texture when chilled. And I simply left out the cheese while boosting the flavor of this dish in other ways to make up for it. This gluten AND dairy-free pasta salad won’t leave you feeling deprived, like at all. Enjoy this recipe as a side to virtually any meal, or if you’re like me – find the biggest plate you can, fill it up and eat it on its own!

    What You Need To Make Gluten-Free Pasta Salad

    Gluten-Free Pasta – Brown rice pasta reigns supreme in both taste and texture. While you can definitely use whatever kind of gluten-free pasta you’d like for this recipe, I highly recommend you give brown rice pasta a try. And not just any brown rice pasta, I specifically recommend the Tinkyada Brown Rice Spirals. I bought mine at Whole Foods, but have seen them at a variety of grocery stores. Now, if you’ve been reading my blog for a little while now, you know that I live and die by the Jovial Brown Rice pasta. However, when cold, Jovial brand pasta tends to get hard and chewy – which is not ideal for a pasta dish we plan on enjoying cold. Therefore, of all the gluten-free pasta brands I have experimented with for this gluten-free pasta salad recipe, I found Tinkyada to be the best!

    Pepperoncini – We loooove pepperoncinis around here. I love having a jar in my fridge to add to any and all salads, while my boyfriend is obsessed with putting them on his sandwiches. If you’ve never had/heard of pepperoncinis (you’re missing out) they’re mildly spicy pickled peppers. Most commonly sold whole, you’ll want to slice them before adding them to your gluten-free pasta salad. If you’re sensitive to spice, I recommend slicing and using only the bottom half of the pepperoncinis. The closer to the stem you get, the hotter that part of the pepper will be.

    Salami – Any kind of salami will work in this recipe! My only recommendation would be to avoid using thinly sliced salami. Try purchasing a whole salami and slicing into bite-sized pieces yourself. Feel free to go as big or as small with these pieces as you’d like.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: Use chickpeas instead of salami, or just leave that part of the recipe out altogether!

    Add Gluten: Feel free to use regular pasta instead of gluten-free pasta in this recipe.

    Add Dairy: Throw a little mozzarella into this gluten-free pasta salad if you’d like.

    Gluten-Free Pasta Salad (Dairy-Free)
    Print

    Gluten-Free Pasta Salad (Dairy-Free)

    0 from 0 votes
    Recipe by Samantha Russo Course: SidesCuisine: ItalianDifficulty: Easy
    Servings

    6

    servings
    Prep time

    15

    minutes
    Cooking time

    15

    minutes
    Total time

    30

    minutes

    This gluten-free pasta salad recipe will be on repeat all summer long! A quick and easy homemade Italian dressing is the cherry on top of this delicious dish. Make this simple gluten-free pasta salad for your next summer barbecue or party – everyone (including gluten-eaters) will love it!

    Ingredients

    • For the pasta salad:

    • 1 pound gluten-free pasta

    • 2 cups cherry tomatoes, sliced

    • 1/2 cup black olives, sliced

    • 1/2 cup pepperoncini, sliced

    • 1 cup basil, chopped

    • 1 – 2 cups salami, chopped

    • For the dressing:

    • 1/2 cup olive oil

    • 1/4 cup apple cider vinegar, see Notes

    • 1 tablespoon honey (or maple syrup)

    • 1 garlic clove, chopped

    • 1/2 tablespoon salt

    • 1/2 tablespoon Italian seasoning

    Directions

    • Cook pasta according to package directions.
    • While pasta cooks, make the dressing by adding all ingredients to a jar, securing with a lid, and shaking to combine.
    • Let the pasta cool before adding all ingredients to a bowl and tossing together.

    Recipe Video

    Notes

    • Apple Cider Vinegar: You can use lemon juice or white wine vinegar instead of apple cider vinegar if you’d like.
    • Prep this gluten-free pasta salad ahead of time and let it chill in the fridge for a few hours before serving to give the flavors time to develop!

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