This smoked salmon and avocado Caesar salad is very easy to prepare and can also be customized based on your preferences. You can omit the smoked salmon or use leftover grilled fish; you could also use soft boiled eggs or grilled shrimp/chicken. The dressing is made with plain greek style yogurt – instead of mayonnaise. I did add a couple of anchovy fillets to the dressing, but feel free to omit them if you’re not fan, or try just one small fillet – the flavor will be very subtle. My kids, like most kids, don’t like anchovies, and actually didn’t even notice that I used them in the dressing.
Recipe for caesar salad with smoked salmon and avocado, topped with garlic croutons. The Caesar salad dressing can be made with yogurt instead of mayonnaise.
- 4 oz of mayonnaise, or replace with plain yogurt for lighter version
- 3 to 4 garlic cloves, crushed
- 4 tablespoons of grated parmesan
- 2 teaspoons of mustard
- ½ cup of olive oil
- 2 tablespoon of lemon juice
- 1 to 2 anchovy fillets
- Salt and pepper to taste
- 4 slices of bread or waffles
- 2 tablespoon of butter, softened
- 1-2 garlic cloves, crushed
- 8 ounces of romaine lettuce (about 2 heads) – washed, dried, and cut into small pieces
- 4 ounces of smoked salmon, cut into small to medium size pieces
- 1 large avocado - pitted, peeled and cut into slices
- ¼ cup of shredded parmesan
- 2 tablespoon of chopped parsley
- Combine all the ingredients in a small food processor and mix until you have a smooth sauce and the olive oil is well incorporated. Taste and adjust as desired. Refrigerate the dressing until ready to use.
- Toast the bread/waffles as you would regularly, using the lightest setting option
- Mix the butter with the garlic.
- Spread the butter onto the lightly toasted waffles and cut them into small pieces.
- Place the bread/waffle pieces on a baking sheet.
- Place the baking sheet under a hot oven broiler for about 4-5 minutes, then turn them over and broil for another 2-3 minutes, or until nice and crispy. Exact times will vary based on each oven, keep an eye on the croutons while they’re under the broiler.
- Toss the romaine lettuce pieces with the salad dressing and 1 tablespoon of the grated parmesan.
- Add the smoked salmon and avocado slices.
- Top with the croutons and sprinkle with the chopped parsley and remaining parmesan.
- Serve immediately.
Preparation photos for Caesar salad with smoked salmon and avocado: