Kale Caesar with Hot Smoked Trout
By OcadoLife
Published on 09 December 2025
“This Kale Caesar with Hot Smoked Trout is a healthier spin on the classic combo of punchy, creamy dressing, golden croutons and sharp, buttery parmesan,” says OcadoLife recipe editor Lauren Hoffman. “I’ve used trout for a boost of omega 3, but you can swap it for grilled chicken or prawns if you prefer.”Time and servings
18 minsTotal time
2Servings
10 minsPrep time
8 minsCooking time
Ingredients
- 2 slices sourdough
- 1 tsp olive oil, plus extra for brushing
- 125g kale
- 1 pinch sea salt
- 3 heaped tbsp Greek yoghurt
- ½ lemon, juiced
- ½ tsp Dijon mustard
- 3 (approx.) drops Worcestershire sauce
- 1 good pinch garlic granules
- ½ tbsp apple cider vinegar
- 2 hot smoked trout fillets
- 1 small ripe avocado, sliced
- 2 tbsp parmesan shavings
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Lightly brush the sourdough with some olive oil and cut into cubes. Bake for 8 mins or until golden, turning halfway.Step 2
Meanwhile, put the kale in a bowl, drizzle with 1 tsp oil and sprinkle over the sea salt; massage for 2 mins or until softened.Step 3
To make the dressing, in a bowl, mix the yoghurt, lemon juice, mustard, Worcestershire sauce, garlic granules and cider vinegar; season.Step 4
Toss the dressing through the kale, then flake in the trout and avocado; toss. Divide among bowls. Serve topped with the croutons and parmesan.