Substitute avocado for mayo in this creamy, delicious Avocado Caesar Dressing for half the fat of a regular Caesar dressing!
Being a Southern girl, I got my cooking chops from my grandmother as I helped her prepare meals in our farmhouse kitchen. Biscuits with country ham and red-eye gravy, fresh beans seasoned with fatback, country fried steak with buttery mashed potatoes, and casseroles and salads made with loads of mayonnaise were just a part of our daily diet. Can you believe that I’d never even heard of an avocado until I was in my twenties? Wow, how things have changed for me!
I do still love the good ‘ol Southern comfort foods, but in moderation. Nowadays, I’m much more health-conscious and am looking for ways to cut fat and cholesterol where I can, so today’s Avocado Caesar Dressing fits the bill perfectly!
The last few years, I have grown to really like eating avocados — give me guacamole anytime! — and especially like knowing that swapping avocados for mayo has some real health benefits, too. Avocados add the moisture and fat that mayonnaise puts in a dish, but without the cholesterol and with just half the fat—the healthy kind!
A traditional Caesar salad dressing is made with anchovies and egg yolks, but in this avocado version neither is necessary. Thank goodness that Worcestershire sauce adds the flavor you’d get from anchovies because I don’t think I’ve advanced enough in my cooking adventures to use actual anchovies! This farm girl isn’t quite ready for that!
To make Avocado Caesar Dressing, puree a ripe avocado in a food processor with garlic, lemon juice, Worcestershire sauce, and red wine vinegar until smooth. Add some Parmesan cheese and olive oil and process until creamy. The dressing will be thick, but works very nicely when tossed with chilled romaine lettuce and more Parmesan cheese. If you want more crunch in your salad, add toasted garlic croutons or nuts. Adding some grilled chicken and make this a full meal.
Avocado Caesar Dressing
- 1 avocado
- 1-2 cloves garlic
- 1/2 tablespoon lemon juice
- 1/2 tablespoon red wine vinegar
- 1/4 teaspoon lite salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Parmesan cheese
- 1/4 cup olive oil
- Add avocado, garlic, lemon juice, red wine vinegar, salt, and Worcestershire sauce to a food processor and process until smooth.
- Add Parmesan cheese and olive oil and continue processing until creamy. Use immediately or cover tightly and store in refrigerator for up to two days.