Dairy-Free Kale Caesar Salad With Sweet Potato Croutons

Everyone loves a Caesar salad, but when you check out the ingredients in the traditional creamy dressing, it leaves room for wanting to lighten it up. Being both mayonnaise and cheese based might not agree with some people. Use the recipe below for a healthified version!

Kale Caesar Salad with Sweet Potato Croutons


For the Salad

  • 1 medium sweet potato, diced into ½ inch cubes
  • 2 tablespoons avocado oil
  • ½ teaspoon sea salt
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • black pepper to taste
  • 4 cups curly kale, roughly chopped
  • 2 tablespoons olive oil
  • sea salt to taste

For the Caesar Dressing

  • 1 cup cashews, soaked in water for at least 4 hours, drained and rinsed
  • 2 cloves of garlic
  • ¼ teaspoon garlic powder
  • 2 tablespoons avocado oil
  • ½ teaspoon sea salt (or more to taste)
  • 1 teaspoon nutritional yeast
  • juice from ½ lemon
  • ½ teaspoon paleo-friendly fish sauce
  • black pepper to taste
  • ¼ cup filtered water (more if needed until desired consistency is reached)


  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a small bowl, combine the sea salt, paprika, cumin, coriander, and black pepper.
  • In a medium bowl, add the sweet potato cubes and coat with olive oil. Add the spice mixture and stir to coat.
  • Lay flat on baking sheet and bake for 25 minutes. Remove from the oven and set aside to cool.
  • Meanwhile, make the dressing. Add all of the ingredients to a blender or food processor until creamy.
  • Divide the kale among two bowls. Top with sweet potato “croutons” and drizzle with dressing. Using your hands, massage the dressing into the kale if desired.