Salmon & Kale Caesar Salad with Cornbread Croutons


I love a good Caesar salad, but don’t love the lack of nutrition that normally comes with it. Inspired by one of my favorite dinner salads at a local restaurant here in Richmond, I decided to step it up a notch! This Salmon and Kale Caesar Salad with Cornbread Croutons is something you can feel good about. The dressing is as creamy as its traditional counterpart, yet contains heathy fats, flavor, and is free of dairy and gluten. 

Salmon & Kale Caesar Salad with Cornbread Croutons


  • 1 cup cornmeal
  • 1 cup gluten-free flour of choice (I used amaranth)
  • 1 T coconut palm sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 2 tablespoons coconut oil, melted
  • 1 cup nut milk
  • 1 tablespoon coconut nectar (honey or maple syrup would work too)


  • 1 cup cashews, soaked in water at least 4 hours, drained and rinsed
  • 1 cup water
  • 1 clove garlic + 1/4 teaspoon garlic powder
  • 1.5 tablespoons avocado oil
  • 1/2 teaspoon sea salt (or more to taste)
  • 1 teaspoon nutritional yeast
  • juice 1/4 – 1/2 lemon
  • 1/2 teaspoon paleo-friendly fish sauce
  • black pepper to taste
  • 1-2 tablespoons water (more if needed to reach desired consistency)


  • 2 cups chopped kale
  • 4 oz wild-caught salmon filet
  • sea salt and black pepper to taste
  • 1 tablespoon olive oil

Pre-heat oven to 400 degrees. Make cornbread:

In a large bowl, add dry ingredients (cornmeal > baking powder), stirring to combine.

In a separate bowl, mix wet ingredients (eggs > coconut nectar).

Pour wet into dry and mix well until batter is formed.  Pour into a pre-greased 8×8 square pan, and bake 12-15 minutes until golden brown or toothpick comes out clean.

Meanwhile, make the dressing.

Add cashews and water to a high-speed blender. Process on medium speed until creamy. Add remaining ingredients and blend until incorporated. Set aside.

Heat olive oil in a medium skillet over medium-high heat. Season salmon and cook (skin-side up) 5 minutes. Flip and cook 4-5 minutes until desired degree of doneness.

Add kale to a salad bowl. Slice a piece of cornbread in to cubes and add to bowl. Top with salmon and dressing. Enjoy!