An avocado version of the classic caesar dressing with all your favorite flavors and a few new additions.
Caesar Salad is a salad that brings people together. Few people don't love a caesar salad, and I feel like it's always easy to find a caesar salad on almost any menu.
And this dressing is a spin on your classic caesar salad dressing. It's made with avocado for maximum creaminess!
That way you can enjoy a caesar salad at home with this bomb salad dressing.
It's not exactly like your typical caesar salad dressing; it's different in the best way possible.
Balsamic vinegar adds an extra punch plus a little bit of sweetness. Avocado adds richness and helps it emulsify in place of the egg.
But all the important qualities still remain - tanginess, saltiness, and all the flavors, anchovies included.
Ok, so before you leave, I need you to get on board with anchovies.
Not only are they nutritious, but they also contribute that tell-tale saltiness and add depth of flavor to your savory dishes. You don't actually taste anchovies in the salad dressing, but you will notice something missing without them. Don't omit the anchovies. I promise you won't be sorry.
This dressing takes minutes to make since you just throw everything into a food processor and you're good to go.
More importantly, don't miss out on this Kale Caesar Salad for the best way to use this dressing! Eek, it's so good!
Avocado Balsamic Caesar Dressing
- 6 cloves garlic
- 2 oz anchovies packed in oil drained
- ½ cup lemon juice
- ½ cup grated Parmesan
- 1 small avocado about ½ cup
- 1 tablespoon balsamic
- 1 tablespoon Worcestershire sauce
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Add garlic, anchovies, and lemon juice to a food processor. Blend until almost smooth.
- Add remaining ingredients and blend until completely smooth. Keep in the refrigerator for up to one week.
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