Cheesy Leafy Green Salad (Low-Carb, Keto, Gluten-Free)

Nutrient-dense and delicious, this creamy, cheesy leafy green salad is fantastic as a side dish or a light main, especially with extra protein on top. Made with healthy leafy greens like kale, parsley and rocket (arugula), this salad is brimming with vitamins and antioxidants, and is low-carb, keto and gluten-free. 

I got addicted to this cheesy, creamy and garlicky green salad while doing the Low-Carb Challenge. I would often make a batch to have for lunch with some protein on top like chicken, prawns or crispy bacon (hello!). We also had it as a side dish with meatballs and pan-fried fish for dinner. 

This leafy salad is low in carbohydrates, high in fibre, and plenty of fats to keep you satiated. It’s great for vegetarians too as you will get a fair bit of protein from the cheeses in the dressing.

Leafy Green Salad Ingredients

Full of vitamins, minerals, antioxidants and fibre, green vegetables are a must-have in a healthy diet. Dark leafy greens in particular – like kale or Swiss chard – contain very high amounts of vitamin K (and calcium!). These support bone health and protect from osteoporosis.

Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods. They are needed for good eyesight, heart health, a well-functioning immune system and radiant skin, to mention just a few benefits.

As such, you can use any leafy greens in this salad. I went with kale, rocket (arugula), iceberg lettuce and parsley (yes, green herbs are concentrated sources of all those nutrients!). 

Cheesy Creamy Dressing

This creamy dressing is SO SO tasty! It’s thick and heavy, which gives substance to the light, low-calorie greens. With ingredients like Parmesan and Cheddar cheese, mustard, onion powder, garlic and mayo, this dressing is full of umami flavours. It’s a little bit like the Caesar or Ranch dressing but with its own character. 

If you can’t do dairy, you can try my creamy avocado dressing instead. 

How To Make Cheesy Leafy Green Salad

Wash and drain the leafy greens and chop them roughly. If using kale, I recommend massaging it first to break down its fibres and making it less chewy or sturdy, so to speak. It’s going to be more gentle on the tummy. I sprinkle kale with a tiny bit of salt and lemon juice, grab handfuls and scrunch them a few times between my fingers until it is bruised. 

In a large bowl, combine the dressing ingredients. It will look quite thick at this stage. Once you add the greens, use your hands to mix everything. 

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