Lemony Kale Caesar Salad

Lemony Kale Caesar Salad

Author: Allie, Hamama Success Manager

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Makes: 2-4 Servings

You can never go wrong with a Caesar salad, but it’s nice to shake up a classic! The kale, microgreens, sweet potato, hemp hearts, almonds & avocado make this Caesar-style salad more nutritious and satisfying than your typical romaine Caesar. Plus, the flavor and texture combinations are unbeatable!


🌱 Kale is very high in nutrients & minerals, making it one of the most nutrient-dense foods on the planet. It is high in antioxidants, vitamin C, vitamin K & sulforaphane (cancer-fighting antioxidants).

🍠 Sweet Potatoes are rich in vitamins, minerals, antioxidants and fiber. They are one of the richest natural sources of beta-carotene, a plant-based compound that is converted to vitamin A in your body.

🌟 Hemp hearts are high in fiber and rich in nutrients and healthy fats, providing health benefits such as improving heart and brain health, reducing stress, and
boosting immunity.

🌰 Almonds have many valuable nutrients, such as magnesium, vitamin E, fiber, calcium and phosphorus.

🥑 Avocados are rich in folate, fiber, monounsaturated fats and potassium.


For the sweet potatoes:

  • 1 tbsp olive oil
  • 1 medium sweet potato, sliced into ⅛ inch medallions or semi-circles
  • 1 tsp smoked paprika
  • 1 teaspoon cayenne pepper, optional, for heat
  • Sea salt and black pepper to taste
  • 2 tsp grated parmesan cheese


For the sweet salad:

  • 2 tsp olive oil
  • 3 cups tuscan kale, chopped
  • 2 cups romaine lettuce, chopped
  • ⅓ cup smokehouse almonds, roughly chopped (can sub regular almonds or another variety you like! Salt n’ vinegar is delicious as well).
  • 1 avocado, sliced
  • 2 tbsp hemp hearts
  • Juice from ½ lemon
  • Caesar dressing, prepared or store-bought
  • ⅓ cup shaved parmesan cheese (or a blend of shaved parm, romano and pecorino cheeses)
  • Kale microgreens (or your favorite variety)
  • Handful of Smokehouse almond crackers, crumbled


  1. Preheat oven to 425 degrees.
  2. Cut potatoes into ⅛ inch round slices (leave the skin on), then in half to make semi-circles.
  3. Drizzle with olive oil, smoked paprika, cayenne, salt & pepper. Mix then place on a large baking sheet lined with parchment paper. You want them to be laying flat on one side without any overlap.
  4. Bake for about 20-25 minutes, flipping once about halfway through and until both sides are lightly browned and crispy on the edges. Sprinkle with grated parmesan and broil briefly until golden…make sure not to burn! Set aside.
  5. In a large serving bowl, add your chopped kale. Add your olive oil and massage the kale gently.
  6. Layer the following salad ingredients on top: Romaine lettuce, microgreens, hemp hearts & almonds. Toss with the juice of ½ lemon and however much Caesar dressing you like.
  7. Layer your sweet potato slices, avocado and parmesan cheese on top. Season with black pepper and sea salt to your liking. Gently crumble the crackers on top (These will mimic the crunch of croutons + give you a smoky flavor!).
  8. Serve & enjoy immediately!

Make this recipe today!

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