Our plant-based Keto Caesar salad is loaded with flavor and is also full of heart healthy fat. Best of all, it is an easy to throw together, no-cook dish!

We love using the Greek Gods plain traditional Greek yogurt in this recipe. It’s lower in protein compared to other brands. with no added sugar and just enough tang!

What is the benefit of following a plant-based ketogenic diet?

Heard all of the hype about the “keto” diet for weight loss? Wondering why we’re featuring keto recipes on a Renal Nutrition website? Exciting new research is showing great promise for a plant-based ketogenic diet as a nutrition therapy for Polycystic Kidney Disease (PKD)!

Most keto diet plans are full of animal protein and fat. Diets high in animal protein and fat can be harmful to kidney health. However, the plant-based ketogenic diet is low in animal protein and rich in healthy fats and vegetables! The key to success is having healthy and flavorful fats at your fingertips. For example, this keto Caesar salad features olive oil and walnuts!

Interested in learning more about how the plant-focused ketogenic diet?

If you have PKD and want to find out more about how this diet may help, join the PKD nutrition Facebook group. If you are not a Facebook member, consider scheduling a visit with one of our expert renal dietitians.

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: 4 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

Calories: 288kcal | Carbohydrates: 12g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 640mg | Fiber: 6g | Sugar: 4g | Vitamin A: 13161IU | Vitamin C: 76mg | Calcium: 237mg | Iron: 3mg

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

_{ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.}