This avocado Caesar salad brings a refreshing twist that’s perfect for summer days or festive dinners. The creamy dressing paired with tender avocado creates an unbeatable flavor combination. With its straightforward ingredients and easy preparation, this salad is sure to become a favorite for any occasion.
I whip up this Caesar when I’m craving something familiar yet fresh. The avocado isn’t just decoration here; it plays a full role, adding softness and balancing the dressing’s sharpness if done right. The result? A salad that doesn’t drown in dressing, doesn’t look dry, and holds up well even after sitting out for 10–15 minutes.
Choosing Your Ingredients
Pick an avocado that’s ripe but not mushy—if it smears when cut, it’s too late. The romaine or iceberg lettuce should be cold and crisp, with no wilting edges. Use a block of Parmesan to shave fresh slivers just before serving. The egg for the dressing should be large and at room temperature for a faster and more stable emulsion.
Caesar Salad with Avocado and Creamy Dressing — Homemade Recipe
Ingredients
- 1 head Romaine lettuce Best used fresh.
- 2 pieces Avocado Use ripe avocado.
- 200 g Cherry tomatoes Can be halved.
- 50 g Parmesan cheese Grated finely.
- 300 g Chicken breast Can be roasted or grilled.
- 3 tbsp Olive oil For salad dressing.
- 2 tbsp Lemon juice For a fresh taste.
- 1 tsp Mustard For the creamy sauce.
- 1 clove Garlic Minced for the sauce.
- to taste Salt and pepper For seasoning.
Method
- Start by preparing the chicken breast: roast or grill it over medium heat until cooked through, then slice into pieces.
- In a large bowl, chop the romaine lettuce, avocado, and cherry tomatoes, then mix them with the chicken pieces.
- In a separate bowl, prepare the dressing: combine olive oil, lemon juice, minced garlic, mustard, salt, and pepper until smooth.
- Drizzle the salad with the creamy dressing and toss well to ensure all ingredients are coated.
- Sprinkle with grated Parmesan before serving and optionally garnish with herbs.
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