Substitute avocado for mayo in this creamy, delicious Avocado Caesar Dressing for half the fat of a regular Caesar dressing!
The last few years, I have grown to really like eating avocados — give me guacamole anytime! I 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!
Avocado 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!
How to make a Caesar salad with avocado dressing
First, 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.
Chopped chilled romaine lettuce into bite-size pieces and place in a large bowl. Add the Avocado Caesar Salad Dressing and more Parmesan cheese, tossing gently until all the lettuce is coated.
If you want more crunch in your salad, add toasted garlic croutons or nuts. Also, adding grilled chicken will make this salad a full meal.
Of course, picking up a bottle of salad dressing at the grocery is the easiest way to enjoy salads at home, but there’s just something special about making dressing fresh.
Here are some of my very favorite salad dressing and vinaigrette recipes:
Avocado Caesar Dressing Recipe
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!
- 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.
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Amount Per Serving: Calories: 100.2Saturated Fat: 1.6gCholesterol: 1.3mgSodium: 113.1mgCarbohydrates: 3.5gFiber: 2gSugar: 0.6gProtein: 1.4g