Whole30 Caesar Salad


Caesar salad is a comfort food for me.

I crave it in the same way that some people crave hamburgers or lasagna. I mean, I also often crave hamburgers. But I looove a good caesar salad in an unparalleled way. It was served more often than not at dinner during my childhood, so it’s something I could eat again and again and again. There are some weeks that I eat it for lunch like 5 times. Those are the good weeks.

Whole30 used to be kind of a bummer because I couldn’t have my favorite salad. And it’s really hard to find compliant caesar dressing. But then I learned how to make some!!! And things got instantly better.

Let’s be honest: It’s not exactly as good as the real stuff. But it’s pretty damn close! And probably a helluva lot healthier.



So, in my opinion a good caesar salad has those perfectly seasoned croutons, crispy romaine lettuce, the dressing, and parmesan cheese. I also like tomatoes, grilled chicken, and avocados on mine. Obviously, the cheese is a no-go. But all the rest we can manage!

For the “Croutons”:  

baby red potatoes, quartered

olive oil

italian seasoning

garlic salt

Preheat the oven to 400 F.

Cut the potatoes in quarters. I don’t wash them unless they are particularly dirty. Good for the immune system.

Add olive oil, Italian seasoning, and garlic salt until the potatoes are CLEARLY coated. So much flavor!

Roast for about 45 minutes, until potatoes are browned and crispy. Store in airtight container in the fridge, add a couple of potatoes to each salad you happen to make!

For the Caesar dressing:

1 cup raw cashews

2 cups + 6 tbsp water

1/4 cup lemon juice

2 garlic cloves

4 anchovy filets

2 tsp coconut aminos

1 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

1/2 cup olive oil

Officially, you’re supposed to soak the cashews in 2 c of water overnight. I didn’t do this, I just put it in a microwave bowl and zapped it for like 3 minutes until the cashews felt kind of squishy. Then I drained them.

Add all the ingredients except for the olive oil to a blender and blend until smooth. Then slowly add the olive oil.

Transfer to mason jar or airtight container and set in fridge for a couple of hours. It will firm up to a mayonnaise consistency, that’s normal.

When you’re ready for a salad, spoon some of the dressing into a bowl, add a couple of drops of water and mix to the right consistency.

For the Caesar salad:

Take romaine or kale (something crunchy) and place in a biiig bowl. I chose kale since it’s a little more nutritious than romaine. I added some potatoes, chopped tomatoes, avocado slices, and grilled chicken, then dressed the whole thing. UGH. SO GOOD. My mouth is literally watering right now.


Side note: THESE BOWLS! I picked them up from World Market the other day with a gift card I’ve been saving and I am obsessed. They’re gorgeous and perfect, I’ve been stalking them online for weeks. So happy with the purchase and I’m already daydreaming about the cozy recipes I’ll be enjoying in them!