• Elisa Juarez

Avocado Caesar Salad

From Food Network Magazine


Puree in blender until smooth: 1/2 avocado 3 tablespoons olive oil 2 tablespoons water Juice of 1 lemon 1 garlic clove 1 tablespoon dijon mustard 2 anchovies 1/4 teaspoon kosher salt & a few grinds of pepper


Toss with: 2 chopped romaine hearts 2 cups croutons 1-1/2 chopped avocados 1/4 cup grated Parmesan Season with salt & pepper.



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