Avocado Caesar Salad
Recipe: #24148
June 22, 2016
Categories: Salads, Vegetable Salad, Avocado, Lettuce, Baby Shower, July 4th, Labor Day, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Salad Dressing, Kosher Dairy, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (125.6 g)
- Calories 381.9
- Total Fat - 33.7 g
- Saturated Fat - 9.8 g
- Cholesterol - 31.8 mg
- Sodium - 570.3 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 2.6 g
- Sugars - 0.8 g
- Protein - 16.2 g
- Calcium - 521.7 mg
- Iron - 0.5 mg
- Vitamin C - 5.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh into a food processor bowl.
Step 2
Add the olive oil, parmesan cheese, red wine vinegar, lemon juice, garlic cloves, Worcestershire, salt and pepper. Pulse for 1 to 2 minutes until smooth and creamy. Adjust the salt and pepper if needed.
Step 3
When ready to serve, tear the lettuce into small pieces or serve whole if it's a knife and fork salad, and top with a few spoonfuls of the dressing. Toss to combine and add more dressing if needed. Add the garlic croutons and serve.
NOTE: The dressing can be stored in the refrigerator for up to 3 days as needed
Tips
No special items needed.
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