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Green Goddess Kale Caesar Salad

Grilled Shrimp, kale, homemade croutons, bacon, and avocado tossed in a green goddess caesar dressing
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Author Olivia

Ingredients

For The Green Goddess Caesar Dressing

  • 1 cup Parsley Leaves
  • 1 cup Spinach Leaves
  • 1 cup Mayo
  • 1/2 cup Grated Parmesan Cheese
  • 3 Tbsp Sliced Green Onion
  • 2 Tbsp Chopped Tarragon
  • 2 Garlic Cloves
  • 1 1/2 Tbsp Champagne Vinegar
  • 1 tsp Anchovy Paste (or 1 anchovy filet)
  • 1 1/2 Tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

For The Croutons

  • 4 cups Cubed French or Italian Bread (1/2 inch cubes)
  • 1 1/2 Tbsp Olive Oil
  • 1 tsp Italian Seasoning
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Red Papper Flakes
  • 1/4 tsp Garlic Powder

For The Grilled Shrimp

  • 3/4 lb. Shrimp (peeled and deveined)
  • 1/3 cup Olive Oil
  • 1 Tbsp Calabrian Chili
  • 1 Tbsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Chopped Parsley
  • 2 Garlic Cloves (minced)
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

For the Salad

  • 4 Bacon Slices (diced)
  • 2 bunches Dinosaur Kale (stemmed and chopped)
  • 1 Avocado (sliced)
  • 1 cup Shaved Parmesan

Instructions

To Make the Green Goddess Caesar Dressing

  • Add all of the ingredients to a bullet blender. Blend until smooth and set aside. The dressing will thicken in the fridge but will loosen at room temperature.

To Make the Croutons

  • Preheat the oven to 375˚F. Line a baking sheet with parchment paper.  Toss all the ingredients together in a bowl until well combined. Spread the bread out onto the baking sheet.  Bake for 15 minutes until the bread is crispy and crunchy. Set aside.

To Make the Shrimp

  • Add the all of the ingredients to a bowl. Mix to combine then allow it to marinate for 30 minutes. Preheat the grill over high heat. Add the shrimp to the grill and cook for about 2-3 minutes on each side or until fully cooked. Remove the shrimp from the grill and set aside.

To Assemble the Salad

  • Heat a pan over medium high heat. Add in the diced bacon and cook until brown and crispy. Use a slotted spoon to remove the bacon from the pan and place it into a bowl lined with paper towels to drain. Set Aside.
  • Add the kale to a bowl and massage it with your hands until it's slightly wilted. The add avocado, bacon, shaved parmesan, croutons, and shrimp to the bowl. Drizzle in some of the dressing and toss everything together until well combined. Enjoy!