Avocado season is quickly approaching and I for one couldn’t be happier! So today we’re prepping for the upcoming attack of avocados with an Avocado Caesar Salad!
Okay so I guess it’s not really an attack, since it’s totally welcome, but I’ve been watching copious amounts of Game of Thrones episodes and I can’t be held accountable for whatever I say since I’m not longer sleeping. How I’ve not tuned into that show until now is totally beyond me! Beyond! I’m 100% addicted. I’ve checked off season 1 and season 2 and patiently/impatiently waiting for season 3 to come out onto DVD. Patience has never been my strong suit.
I’m also totally addicted to this Avocado Caesar Salad from my cookbook! It came about because, I don’t know about you, but I’m slightly terrified of eating raw eggs in Caesar Salads. I have absolutely no problem eating raw eggs in cookie dough, but put it in a Caesar Salad dressing and I’ll pretty much freak out on the spot. I think it’s my inner picky eater coming out to shine for a hot second.
Anyways, I needed to solve that problem stat. So I subbed out the raw eggs for avocados (as any sensible person would do) and came up with this Avocado Caesar Salad recipe! It’s bananas. So good. And it’s topped with a large handful or two or three of my favorite homemade garlic croutons. They are seriously so irresistible that there’s a small possibility that none of them actually end up on your salad because you’ll eat them all before. (not that I speak from experience or anything like that)
And with avocado season about to start, I’d recommend grabbing a copy of Absolutely Avocados so you’ll have plenty of new and fun ways of using those beautiful green pieces of fruit that we all love so dearly!
Avocado Caesar Salad
- 1 Hass avocados
- 1/3 cup extra virgin olive oil plus more if needed
- 1/4 cup grated Parmesan cheese 8 ounces
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 to 2 garlic cloves
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 4-6 small heads of romaine lettuce washed and patted dry
- 1/2 batch homemade garlic croutons
- 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.
- 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.
- 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.