Salads and Dressings

California Avocado Caesar Salad

Recipe and photo courtesy of California Avocado Commission  and Gaby Dalkin of What's Gaby Cooking


½ baguette, cut into 1-inch cubes
2 Tbsp extra virgin olive oil
1 clove garlic, chopped

3 heads romaine lettuce, rinsed, patted dry, wilted outer leaves discarded
 ½ ripe, Fresh California Avocado, peeled, seeded and cubed
 ½ cup cherry tomatoes, halved (optional)

For the dressing
 ½ ripe, Fresh California Avocado, peeled, seeded and cubed
 2 cloves garlic, chopped
½ tsp fresh lemon juice
1 Tbsp red wine vinegar
⅓ cup extra virgin olive oil
½ tsp Worcestershire sauce
¼ cup shredded Parmesan cheese
¼ tsp salt
½ tsp pepper


1. Preheat oven to 350 degrees F. Transfer cubed bread to a parchment lined baking sheet. Drizzle the bread with olive oil, sprinkle with chopped garlic. Using your hands, gently toss the bread to make sure it’s coated with all the oil and garlic. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool.

2. Tear the romaine lettuce into bite-sized pieces and add the homemade croutons.

3. Pour the California Avocado Caesar dressing on top and toss to combine. Add the remaining avocado and top with cherry tomatoes if desired. Serve immediately.

California Avocado Caesar Dressing

  1. In a food processor combine all dressing ingredients and process until smooth. Transfer to a small bowl and set aside.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Time Level Yield
40 minutes   Easy   6 servings