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Avocado Caesar Salad Recipe

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4 from 12 reviews

This Avocado Caesar Salad offers a fresh, creamy twist on the classic Caesar by incorporating ripe avocado both in the crunchy salad and the luscious dressing. Featuring homemade olive oil toasted sourdough croutons and a smooth avocado-parmesan dressing, this recipe is perfect for a quick, satisfying meal ready in just 30 minutes.

Ingredients

Salad Ingredients

  • 1 bunch romaine, chopped (about 6 cups)
  • 1 medium avocado, pit and skin removed, cubed
  • ¼ cup shredded parmesan cheese
  • 4 cups sourdough bread cubes (about ½-inch cubes, from 2 large or 4 small slices)
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Dressing Ingredients

  • 1 medium avocado, pit and skin removed (about ¾ cup flesh)
  • 3 tablespoons shredded parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 2 teaspoons Worcestershire sauce
  • 1 clove garlic, smashed
  • ⅛ teaspoon freshly ground black pepper (more to taste)
  • ⅛ teaspoon kosher salt
  • ¼ to ½ cup water (to thin the dressing)

Instructions

  1. Prepare the salad ingredients: Chop the romaine lettuce into bite-sized pieces and pat dry if necessary to avoid sogginess. Cube the avocado either now or just before serving to prevent browning.
  2. Make the croutons: Cut sourdough bread into ½-inch cubes to make about 4 cups. Heat olive oil in a large skillet over medium heat, then add the bread cubes, stirring to coat them evenly with oil. Season with salt and pepper.
  3. Toast the croutons: Cook the bread cubes in the skillet, stirring occasionally, for 5 to 7 minutes until they become golden brown and crisp. Remove from heat and let cool while preparing the dressing.
  4. Prepare the dressing: In a high-powered blender or food processor, combine avocado flesh, parmesan cheese, lemon juice, Dijon mustard, capers, Worcestershire sauce, garlic, salt, and pepper. Blend until smooth. Add water gradually to achieve a drizzle-friendly consistency, about ½ cup, whisking after blending.
  5. Assemble the salad: Divide the chopped romaine, croutons, cubed avocado, and shredded parmesan cheese evenly onto serving plates. Drizzle each portion with the prepared avocado Caesar dressing. Alternatively, toss all salad ingredients together in a large bowl with the dressing before serving.
  6. Enjoy and share feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience.

Notes

  • Patting the romaine dry helps prevent the salad from becoming soggy when dressed.
  • To prevent avocado browning, add avocado to the salad just before serving or toss with a little lemon juice.
  • You can adjust the water amount in the dressing for desired thickness: less for a thicker dip, more for a pourable dressing.
  • Skillet method for croutons gives a nice crispness and avoids oven heating.
  • Use a high-powered blender or food processor for a smooth dressing texture.

Find it online: https://bitezly.com/avocado-caesar-salad-recipe/