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Kale Caesar with Shrimp or Salmon

  • Total Time: 20 minutes
  • Yield: 4 servings 1x



Dressing ingredients

  • ¼ cup plain Greek yogurt
  • ¼ cup Parmigiano-Romano, Parmesan or Pecorino-Romano cheese, freshly grated or shredded
  • 4 anchovies, in oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • Lemon, halved

Salad ingredients

  • 1 pound raw medium shrimp, peeled and deveined; or 1 pound salmon fillet
  • 2 tablespoons olive oil, divided
  • 8 cups or lacinato kale, stalks removed and sliced into thin ribbons
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup Parmigiano-Romano, Parmesan or Pecorino-Romano, grated into thin slices with peeler
  • ½ cup Parmesan whisps or crisps, broken or chopped


  1. To make dressing, add all ingredients except lemon to a food processor or immersion blender bowl. Squeeze juice from half of lemon into the processor bowl. Using food processor or immersion blender, blend until all ingredients are well-combined. If dressing is too thick, squeeze juice from the other lemon into the bowl; whisk or blend until remaining juice is mixed in. Set bowl aside.
  2. If you are using shrimp, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp, sprinkle on a dash of salt and pepper and cook 4 to 5 minutes, flipping halfway through, or until shrimp is opaque and cooked through. Remove from heat and keep warm while making salad. If you are using salmon, preheat grill to medium heat. Place salmon on a plate, drizzle 1 tablespoon olive oil and a dash of salt and pepper on salmon. Place salmon on grill and cook until salmon is cooked through, or flakes easily, about 10 to 12 minutes, flipping fillets halfway through.
  3. While shrimp or salmon is cooking, combine kale and 1 tablespoon olive oil in a large salad bowl; massage kale with hands for 1 minute. Let sit for another 5 minutes. Then, sprinkle on salt, black pepper and dressing to salad; tossing to coat kale. Sprinkle on Parmesan cheese and crisps. Top with sautéed shrimp or grilled salmon.


Recommended equipment; Mixing bowl, immersion blender or whisk, large salad bowl, skillet or grill, spatula, plate

  • Author: Dish on Fish
  • Prep Time: 10
  • Cook Time: 10