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Caesar salad was probably the first type of salad I ever liked as a kid.
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!
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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.
Serve with roasted potatoes as “croutons,” if desired. Leftover dressing can be stored in the fridge for up to 3 days.
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
- 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.
- Serve with roasted potatoes as "croutons," if desired. Leftover dressing can be stored in the fridge for up to 3 days.
Nutrition
Hope you enjoy!
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Reader Feedback: Are you a fan of Caesar salad? If not, what’s your favorite?
This turned out fantastic! Amazing recipe Megan; thank-you. 🩵☺️
Hi Megan … I have made this recipe many times over the years … do you happen to know if it freezes well ? kindest regards … Claire
I’m about to make this for a second time in one week. The first batch made 6 healthy servings as a side salad. I subbed in Parmesan for the yeast for dietary reasons, reduced the water a touch and added freshly cracked black pepper. I sought out this recipe for the sake of an egg allergy, and nobody would notice it’s not made with egg and oil. I’m going to serve it to visitors. NOM!
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!
I love this Caesar dressing recipe.what an unexpected taste delight.I can hardly wait to share it with my friends 🙂
Made this in the fridge- ready to make tempeh ‘bacon’ Caesar wraps tomorrow! Thank you for the recipe- I bet it will be incredible!