Avocado caesar salad

  • 5 mins cooking
  • Serves 4
  • Print


Avocado caesar salad
  • 2 white bread rolls (80g), sliced thinly
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 2 baby cos lettuce
  • 1 red onion (170g), sliced thinly
  • 2 avocados (500g), chopped coarsely
  • 1/3 cup (50g) sun-dried tomatoes in oil, drained, sliced thinly
  • 60 gram parmesan cheese, shaved
  • 1 clove garlic, crushed
  • 2 egg yolks
  • 2 teaspoon dijon mustard
  • 2 tablespoon white vinegar
  • 3/4 cup (180ml) extra light olive oil
  • 1 tablespoon water, approximately


Avocado caesar salad
  • 1
    Preheat oven to moderately hot. Place bread slices, in single layer, on oven tray; brush with combined garlic and oil. Toast in moderately hot oven about 5 minutes or until crisp.
  • 2
    Meanwhile, make dressing. Blend or process garlic, yolks, mustard and vinegar until smooth. With motor operating, gradually add oil in a thin steady stream; process until mixture thickens. Add enough water, if desired, to make pouring consistency.
  • 3
    Combine toast in large bowl with remaining ingredients and dressing; toss gently to combine.


The garlic toasts can be made a day ahead; store in an airtight container.

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