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!
We love using the Greek Gods plain traditional Greek yogurt in this recipe. It is lower in protein compared to other brands, has no added sugar, and just enough tang!
What is the benefit of following a plant-focused keto diet?
The plant-focused ketogenic diet is emerging in research as a treatment option for Polycystic Kidney Disease! The ketogenic diet is low in carbohydrate, moderate in protein and high in fat. The key to success is having healthy and flavorful fats at your fingertips. This recipe features olive oil and walnuts which are both full of heart healthy fat!
Interested in learning more about how the plant-focused ketogenic diet can help?
To find out more about how this diet may help, or to participate in a pioneer program for people with PKD, To find out more about how this diet may help, join the PKD nutrition facebook group ran through our sister non-profit or schedule an introductory visit with one of our dietitians.
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questionsPrint
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.
- 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
1. Remove the large stems and center ribs from the kale and discard or compost. Cut the leaves into narrow strips.
2. Add kale and chopped romaine to a large bowl. Add walnuts and tomatoes, toss to combine.
3. In a separate bowl, add the Greek yogurt, olive oil, nutritional yeast, lemon juice, garlic, salt and pepper. Whisk together.
4. Add dressing to the kale mixture and toss to coat evenly.
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