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Caesar Salad with Avocado Dressing

Caesar Salad with Avocado Dressing
  • Quick & Easy!
Serves: 4Ready In: 15 minutes

Why We Like It

We all loved this salad, especially our caesar-salad-loving daughter!  The dressing is really good and it doesn't include eggs -- the avocado creates the creaminess!

Preheat the oven to 400 degrees

Make the Croutons:

  • 3 slices whole wheat bread (or whole grain or sourdough, cut into cubes)
  • 1 Tbsp olive oil

Add to a medium size bowl and toss to combine. Spread onto a baking sheet in a single layer and bake 5-8 minutes or until toasted and lightly browned. (Cook longer if you want your croutons crunchier.)  Set aside.

Prepare the salad:

  • 1 head romaine lettuce (chopped)
  • 1/4 cup parmesan cheese (shredded)

Place in a large bowl and set aside.

Make the Avocado Dressing:

  • 1 avocado (peeled and pitted)
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese (shredded)
  • 2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice (juice from one lemon)
  • 2 garlic cloves (or 1/2 tsp garlic powder)
  • 3/4 tsp worcestershire sauce
  • 1/4 tsp sea salt (OPTIONAL)
  • 1/4 tsp black pepper (OPTIONAL)

Add to a food processor or blender and blend until smooth.  (Add more oil, 1 Tbsp at a time, if desired, to reach desired consistency).

Serve and Enjoy!

  • 1/8 tsp black pepper (OPTIONAL, freshly ground)

Add the croutons and as much dressing as desired to the bowl with the romaine and toss to combine.  (You will probably not need all of the dressing but can save it for another salad!)  Sprinkle with freshly ground black pepper if desired.

Nutrition Information for one serving (saving half the dressing for another salad)

  • Calories: 250
  • Fat: 16.5 g
  • Saturated Fat: 3.5 g
  • Total Carbohydrate: 21 g
  • Cholesterol: 6 mg
  • Fiber: 5 g
  • Sugars: 4 g
  • Protein: 7 g
  • Sodium: 360 mg