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Avocado Caesar Salad

Avocado Caesar Salad

Adapted from Gaby Dalkin's Absolutely Avocados.
Servings 4 servings


  • 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.