Avocado Caesar Salad [Giveaway]

Avocado Caesar Salad

For those of you following me on Instagram, you know that I am currently on vacation with the man in Portland and (soon to be) Seattle.  But right before I left, I whipped up a super delicious salad that I just have to share with all of you.  This recipe for Avocado Caesar Salad features hand-torn hearts of romaine tossed in an avocado caesar dressing, golden crisp crostini, and paper-thin shards of salty Parmesan.  Classic caesar salad dressing is thickened with a raw egg yolk.  This version uses a whole avocado instead.  I wish I could take credit for this ingenious switch out; however, this dressing is courtesy of Gaby Dalkin’s new book Absolutely Avocados.  Rich and creamy, avocado caesar dressing tastes similar to the classic version with the addition of some grassy notes from the avocado.  It’s pretty darn tasty stuff.

So let’s get back to Absolutely Avocados for a moment.  Can I tell you that I am mildly obsessed with this book?  Living in San Diego, I have easy access to a plethora of avocados.  I have a number of friends who have trees in their backyards, and they love to share any excess fruit.  So I am always looking for avocado recipes.  With recipes like The Ultimate Chorizo Gravy–Guacamole Loaded Nachos and Mediterranean Avocado Pizza, this book is packed with inspiration.  And guess what?  I’ve got a copy to give away to one lucky Kitchen Konfidence reader!!  Continue reading below for a recipe and giveaway details.


Gaby has graciously given me a copy of Absolutely Avocados to use for this sweepstakes.  Here’s how you can enter for a chance to win:

1.  Share your favorite avocado recipe in the comments below.

2.  Get extra entries by doing any or all of the follow [leave a separate comment for each]:

I will be collecting entries until 11:59pm on August 23, 2013.  Winners will be selected at random and announced shortly after.  For US residents only.  Good luck!  Continue on for the recipe.

Dressing Ingredients

Avocado Caesar Salad
Adapted from Gaby Dalkin's Absolutely Avocados.
Recipe type: Salad
Serves: 4
  • 1 ripe Hass avocado
  • 1/3 cup extra-virgin olive oil, plus more if needed
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste
  • 1 to 2 garlic cloves, peeled and sliced
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 hearts of romaine, torn into bite-sized pieces
  • 8 thin slices of baguette, brushed with olive oil and toasted until golden
  • Shaved Parmesan cheese (or more grated)
  • Flaky sea salt
  1. Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing. Season to taste with additional lemon juice, kosher salt and black pepper. Store dressing in the refrigerator for up to 3 days.
  2. To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don't want the leaves drowning in dressing. Divide the dressed greens and golden crostini amongst 4 plates. Finish with shaved Parmesan, more black pepper and a sprinkling of flaky sea salt. Serve extra dressing on the side.

Finally, I wanted to give a big thank you to everyone who provided food recommendations for Portland and Seattle.  Jorge and I have been eating our way around the city based on some of your suggestions, and it’s really been quite the experience.  Here’s a little taste of our trip so far:



  1. Carrie Ann says

    Fav avocado recipe:

    Good french bread, slather on mayo and mustard, add avocado. The best sandwich ever. Sometimes I go crazy and add some good cheese.

  2. Reneé says

    My favorite avocado recipe is simple: sliced on hearty bread with fresh basil, thin white onion, olive oil or mayo dressing, and an egg – if I’m really hungry. Never disappoints!

  3. Lorena says

    My favorite avocado recipe is the simplest thing — smashed avocado with salt and pepper on whole grain toast. If I’m feeling adventurous, I’ll add a slice of tomato and/or scrambled egg. Easy and delicious!

  4. says

    I love this avacado/egg yolk swap! I grew up in the middle of no where in New Hampshire and avacado was a rare and exciting thing. Now I cannot get enough. My favorite avacado recipe is just smashed with a ton of lime juice, salt and pepper-with chips, on tacos, sandwiches, anything!

  5. Natasha says

    My favorite recipe isn’t my recipe at all! It’s Alton Brown’s guacamole. It is seriously one of my favorites!

  6. says

    Hope you are having a blast on vacation!! Portland and Seattle are two of my favorite spots. An avocado caesar? Yes, please!! This looks so fresh and beautiful.

    • Brandon Matzek says

      Thanks Kasey!! Portland and Seattle were amaaaaazing. I’m going to be posting pictures soon. As soon as I can sort through all of them!

  7. Claire Teel says

    I subscribe to your list- enjoy it a lot and try and embellish the recipes. Still haven’t done the sous vide- but i will when the kitchen is finished!

  8. Claire Teel says

    for the recipe– I have a few.
    Guacamole in its simplest form:
    avocado (gently mashed
    squeeze of lemon
    finely chopped green onion
    a drift of cayenne
    salt to taste.
    stir and eat.

    Avocado Soup is lovely.
    make a light white sauce while it is warm
    add mashed avocado
    puree in blender or with hand held blender
    season to taste.
    Serve warm or cold.

    If you have too many avocados (hard to believe but it does rarely happen)
    gently mash an avocado or two with a squeeze of lemon.
    Scoop into a sandwich or freezer ziplock. press it smooth and flat and expel all air zip closed and freeze flat. This takes a few minutes to thaw when you want guacamole

    And of course! Avocado makes a BLT sing!

  9. Katie says

    Avocado Ice Cream
    3 medium ripe avocados
    3/4 cup granulated sugar
    1 cup sour cream
    1/2 cup heavy cream
    1 tablespoon freshly squeezed lime juice
    Pinch of salt

    1. Slice open the avocados, remove the pits, and scoop out the flesh. Put the avocados in a blender of food processor. Add the sugar, sour cream, heavy cream, lime juice, and salt. Blend until smooth.

    2. Freeze in your ice cream maker according to manufacturer’s instructions. If you like soft ice cream, go ahead and eat. If you like firmer ice cream, store in the freezer for a couple of hours before serving.

    Recipe from The Perfect Scoop by David Lebovitz

  10. says

    This looks so fresh and inviting!

    I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!


  11. Tina W. says

    My favorite is just simple guacamole: avocado smashed up with some lemon juice, a little salt, and some chile garlic sauce. Yum!

  12. Jamie says

    I love making a simple side for a meal of fresh roasted corn, cherry tomatoes cut in half, and big chunks of avocado, all tossed in a lime cilantro vinaigrette. I love salads with minimal to no lettuce sometimes, it’s just all of the good stuff!

  13. Kevin Sperry says

    Halve an avocado take out pit. Pour in balsamic vinagar( I use a cranberry flavored one) let set for about ten minutes. In a bowl cube some roasted beets and goat cheese. Pour off vinagar and make a dressing with it. Cube avocado and mix with beets and cheese pour the dressing over it and enjoy

  14. Liz Blunt says

    I make a bacon-lettuce-tomato sandwich, but I add thinly sliced ripe avocado for a gourmet BLT – it’s fabulous!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: