Avocado Caesar Salad (Vegan, Paleo)


Caesar salad was probably the first type of salad I ever liked as a kid.

avocado caesar salad on a plate

The creamy, garlicky dressing paired with crunchy Romaine lettuce is a combination I could still eat practically everyday. Of course, since many recipes call for mayonnaise or heaps of Parmesan cheese, it’s not always the healthiest choice.

This recipe, on the other hand, can be enjoyed everyday while still working towards your health goals. Avocado provides a creamy base to this dressing, without the need for added oils, and when blended with plenty of garlic and a touch of nutritional yeast for a “cheesy” flavor, it’s darn near as satisfying as the original.

This recipe is actually a favorite from my archives, but it was in desperate need of a new photo and a little updating. (My photos weren’t so great 3 years ago!) This time around, I served it with herb-roasted potato “croutons,” which are simply oven-roasted potatoes, to make this salad even more satisfying and still properly combined. I hope you enjoy it as much as I do!

Avocado Caesar Salad Dressing (Vegan, Paleo)
Makes 1 1/2 cups

Ingredients:
1 ripe avocado, pitted (about 1/2 cup mashed)
5 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon raw apple cider vinegar
3/4 cup water
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 tablespoons nutritional yeast

Directions:

Combine all of the dressing ingredients in a high-speed blender, and blend until completely smooth. Pour over chopped Romaine lettuce, and toss well to coat.

avocado caesar salad in a bowl

Serve with roasted potatoes as “croutons,” if desired. Leftover dressing can be stored in the fridge for up to 3 days.

4.74 from 15 votes
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Avocado Caesar Salad (Vegan, Paleo)
Prep Time
5 mins
Total Time
5 mins
 

A creamy, vegan salad dressing that tastes similar to classic Caesar.

Course: Salad
Servings: 4
Calories: 102 kcal
Author: Detoxinista.com
Ingredients
  • 1 ripe avocado , pitted (about 1/2 cup mashed)
  • 5 cloves garlic , minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon raw apple cider vinegar
  • 3/4 cup water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 2 tablespoons nutritional yeast
Instructions
  1. Combine all of the dressing ingredients in a high-speed blender, and blend until completely smooth. Pour over chopped Romaine lettuce, and toss well to coat.
  2. Serve with roasted potatoes as "croutons," if desired. Leftover dressing can be stored in the fridge for up to 3 days.

Hope you enjoy!

Reader Feedback: Are you a fan of Caesar salad? If not, what’s your favorite?

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Comments

Emma

Made this in the fridge- ready to make tempeh ‘bacon’ Caesar wraps tomorrow! Thank you for the recipe- I bet it will be incredible!

Donna

I love this Caesar dressing recipe.what an unexpected taste delight.I can hardly wait to share it with my friends 🙂

Dorie LaRue

Excellent. I didn’t have Dijon so I used a teaspoon of veganaisse and a bit of powdered of powdered mustard. I may have overdone it with the garlic. Very spicy. TU So all organic and fresh!

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