Description
This avocado caesar salad is a fresh twist on the classic. The dressing blends avocado, Greek yogurt, parmesan, garlic, and anchovies into a smooth, flavorful sauce that comes together in minutes. Crisp romaine, buttery toasted panko, and extra avocado make the salad feel hearty while still staying light.
Ingredients
Scale
For the dressing:
4 anchovy fillets
1/2 medium avocado
1/4 cup greek yogurt
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
Juice of 1 lime
2 cloves garlic
2 teaspoons dijon mustard
3 tablespoons of water
Salt and pepper, to taste
For the rest of the salad:
1 large bunch of romaine, chopped
1 avocado, diced
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
1 tablespoon unsalted butter
Freshly ground pepper
Instructions
- Make the dressing. Add the anchovy fillets, avocado, Greek yogurt, mayo, parmesan, lime juice, garlic, Dijon, water, and a pinch of salt and pepper to a food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed. If too thick, add more water.
- Toast the panko. Melt the butter in a pan over medium heat. Add the panko breadcrumbs and cook, stirring often, until golden and crisp, about 1-2 minutes. Transfer to a bowl to cool.
- Assemble the salad. In a large bowl, combine the chopped romaine, diced avocado, shaved or grated parmesan, toasted panko, and freshly ground pepper.
- Dress the salad. Pour the dressing in slowly, tossing as you go. Because avocados and romaine heads vary in size, add just enough dressing to lightly coat the greens without overdressing them and weighing them down.
- Serve immediately. Enjoy right away for the best texture and flavor.
- To make ahead or have leftovers: If you’re not serving immediately, store the dressing, romaine, avocado, parmesan, and toasted panko separately. Toss everything together only when ready to serve to keep the salad crisp. If you expect to have leftovers, toss everything together in individual bowls (leaving the leftover ingredients separate).
Notes
- Protein pairings: This salad pairs well with grilled chicken, shrimp, salmon, or crispy chickpeas if you want to turn it into a full meal. We also love serving it with tacos!
- Make it vegetarian: Skip the anchovies or replace them with a little extra parmesan.
- Leftover dressing: If you have leftover dressing, it's makes a great taco topping or veggie dip. Store in the refrigerator for up to 4 days.
- Nutritional Information: Nutritional information is only an estimate.
- Prep Time: 18 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Chopping, Mixing
Nutrition
- Serving Size: 1/4 of salad
- Calories: 396
- Sugar: 3.9 g
- Sodium: 760.2 mg
- Fat: 28.7 g
- Carbohydrates: 24.1 g
- Protein: 13.1 g
- Cholesterol: 35.2 mg