Avocado Caesar Dressing

Why You’ll Love This Recipe

This avocado Caesar dressing is about as easy as it gets, throw everything into a blender or food processor and it’s done. The avocado replaces the mayonnaise in the salad dressing, making it super creamy and nutritious and saves you the hassle of separating egg yolks and trying to emulsify them.

The dressing is naturally low calorie, low fat, low in carbs, egg-free, lactose-free, and keto-friendly. But, you don’t need to be on any kind of diet to enjoy this dressing. It makes the perfect avocado Caesar salad, pasta salad, sandwich spread and more.

We skip the anchovies in this recipe and instead add some Dijon mustard and Worcestershire sauce which add amazing flavor. Anchovies might be essential for a traditional Caesar salad, but we’re putting our own twist on it, and I promise you won’t miss them.

Ingredient Notes

• Avocado. Avocado makes this salad dressing, creamy and light. We use this in place of the oil and egg yolks (or mayonnaise) in a traditional Caesar dressing.
• Garlic. Fresh garlic will add the best flavor, store bought minced garlic will work too.
• Worcestershire Sauce. Worcestershire adds a great umami flavor to this recipe.
• Dijon Mustard. A little Dijon adds a nice tang and spice to this dressing.
• Parmesan Cheese. Parmesan makes this salty, savory, and totally delicious.
• Salt. Salt enhances the flavors of everything.
• Pepper. Ground black pepper adds a little heat without being overwhelming.
• Lemon Juice. Fresh lemon juice is best. Tangy lemon juice balances out the spicy, salty flavors.
• Water. A little water thins the dressing out so isn’t too thick.

How to Make this Recipe

1. Blend. Place all ingredients in a food processor or high-speed blender and puree.

2. Use. Use this dressing for a Caesar salad, as a vegetable dip, sauce on a buddha bowl, sandwich spread, pasta salad, chicken lettuce wraps, chicken salad sandwiches.

Frequently Asked Questions (FAQs)

How to Make An Avocado Caesar Salad

A traditional Caesar salad is made with romaine lettuce, parmesan cheese, croutons, and of course, Caesar salad dressing.

To Make an Avocado Caesar Salad:

1. Wash and dry your romaine lettuce and chop it into bite-sized pieces.
2. Toss the romaine with the homemade Caesar dressing and some parmesan cheese. You’ll want to use just enough dressing to lightly coat the lettuce. You can always add more if you need to.
3. Top off dressed salad with a little more parmesan and croutons. Serve right away.

Variations

Some delicious additions to this salad are—bacon, grilled chicken, tomatoes, a hard-boiled egg, and sliced avocado. You can also swap the romaine for kale to make it a kale Caesar salad. If you use kale, be sure to massage the kale first to remove bitterness and give it a more tender texture.

Prep ahead of time

Once this salad is assembled it should be served right away. However, you can easily prep the elements ahead of time to for easy assembly. The romaine lettuce can be chopped, washed, and dried and stored in a gallon Ziploc bag—place a few paper towels in there to absorb the extra moisture, and squeeze the air out.

The dressing can be made and the cheese can be grated ahead of time. If you plan on adding extras like, bacon, grilled chicken, or a hard-boiled egg, these can all be cooked ahead of time.

Elements like avocado or tomatoes should not be prepped ahead of time and should be added right before serving.

Different Ways to Use this Dressing

Besides a traditional green salad, I love using this dressing as a vegetable dip, sauce on roasted vegetables or sweet potato fries, sandwich spread instead of mayo, pasta salad, buddha bowls or rice bowls, or my personal favorites—chicken salad sandwiches and chicken lettuce wraps.

How to Make Avocado Caesar Chicken Salad

This will make about 3-4 servings of chicken salad.

You’ll want about ¾ pound cooked chicken (about 3 cups cooked chopped chicken). You can use grilled chicken, rotisserie chicken, even canned chicken if that’s all you’ve got! My favorite is grilled chicken. Toss the chicken with almost the whole batch of dressing. I like to reserve a little of the dressing for topping my sandwich or wrap with.

If you want to make a smaller batch, you’ll want about 2-3 tablespoons of dressing for every 1 cup of cooked chopped chicken.

Make it a Chicken Salad Sandwich

I like to use toasted whole wheat or sourdough bread, but feel free to use whatever you like. When I’m assembling my sandwich I like to put a little spoonful of the avocado dressing we saved so I can really taste that savory, yummy dressing!

What you’ll want for your sandwich:

• Avocado Caesar chicken salad
• Two slices of your favorite bread—toasted!
• Sliced tomato
• Sliced avocado
• lettuce
• A little reserved dressing

Chicken Salad Lettuce Wraps

Sometimes I’m watching my carb intake and lettuce wraps are a fantastic way to eat this chicken salad! Just get your fresh lettuce and wrap it around your chicken salad. You can add extra veggies and avocado to these lettuce wraps too! Like the chicken salad sandwiches, I like to top them off with a little extra dressing, because its alllll about the dressing here.

Nutrition Information For this Recipe

This recipe make about ¾ cup of dressing. One serving is about 2 tablespoons.

Nutritional information for 2 tablespoons:

• 30 calories
• 3 grams fat
• 1.5 grams carbohydrates
• 1.5 grams protein

Storing this Recipe

This salad dressing should be stored in an airtight container in the refrigerator. It’s best used within a week. The top layer may of the dressing may turn brown and oxidize as it sits in the fridge. You can scrape off the top layer as needed.

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