Spinach & Avocado Caesar Salad
Recipe: #19447
June 05, 2015
Categories: Salads, Vegetable Salad, Dairy, Cheese, Romano, Fruit, Avocado, Vegetables, Spinach, Summer, Gluten-Free, Vegetarian more
"A unique take on a classic salad. If I could eat nuts and seeds, I think I would add toasted pepitas (pumpkin seeds) over the top."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (84.9 g)
- Calories 79.6
- Total Fat - 5.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 54.1 mg
- Sodium - 161.2 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 1.2 g
- Sugars - 2 g
- Protein - 4.1 g
- Calcium - 87.7 mg
- Iron - 1.6 mg
- Vitamin C - 20.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Toast the bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into 1/2 inch cubes. Set aside.
Step 2
Peel and halve the egg and place the yolk in a large bowl. Chop the white and set aside.
Step 3
Add half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat.
Step 4
Serve individual salads with the croutons scattered on top.
Tips & Variations
No special items needed.
0 Reviews
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