Avocado caesar salad
Quick, easy and bursting with flavour. This Avocado caesar salad is the perfect starter or lunch meal.
PREP TIME 15 minutes | COOK TIME 20 minutes | SERVES 4
INGREDIENTS
- 4 thick slices soy and linseed sourdough, or bread of choice
- 1 tbsp olive oil
- 4 eggs
- 200 g cos lettuce hearts, leaves separated
- 2 avocados, thickly sliced
- 40 g shaved parmesan
- 1 tbsp sunflower seeds, toasted
- 1 tbsp pumpkin seeds, toasted
DRESSING
- ⅓ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp tamari
- 1 clove garlic, minced
METHOD
PREHEAT the oven to 220°C.
TEAR the bread into chunks; place on an oven tray. Drizzle with oil; toss well to coat. Bake for 15 minutes or until crisp and browned lightly. Cool.
MEANWHILE, place eggs in a small pot with enough cold water to just cover. Cover pan with lid; bring to the boil.
BOIL eggs, uncovered, for 3 minutes for soft-boiled; drain. Place eggs in a bowl of cold water to cool. When cool enough to handle, peel eggs; halve lengthways.
DRESSING
PLACE ingredients in a small jug and stir well until combined. Season to taste.
ARRANGE lettuce on a platter; top with avocado, toasted bread, parmesan and eggs. Just before serving, drizzle with dressing and sprinkle with seeds.
FOOD TEAM TIP: Stir the eggs while coming to the boil to centre the yolks, if you like. To toast seeds, place in a small dry frying pan; cook, stirring, over medium heat until fragrant. Dress salad just before serving.
Avocado caesar salad
Ingredients
- 4 thick slices soy and linseed sourdough, or bread of choice
- 1 tbsp olive oil
- 4 eggs
- 200 g cos lettuce hearts, leaves separated
- 2 avocados, thickly sliced
- 40 g shaved parmesan
- 1 tbsp sunflower seeds, toasted
- 1 tbsp pumpkin seeds, toasted
- DRESSING
- ⅓ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp tamari
- 1 clove garlic, minced
Instructions
Preheat the oven to 220°C.
Tear the bread into chunks; place on an oven tray. Drizzle with oil; toss well to coat. Bake for 15 minutes or until crisp and browned lightly. Cool.
Meanwhile, place eggs in a small pot with enough cold water to just cover. Cover pan with lid, bring to the boil.
Boil eggs, uncovered, for 3 minutes for soft-boiled; drain. Place eggs in a bowl of cold water to cool. When cool enough to handle, peel eggs; halve lengthways.
For the dressing
Place ingredients in a small jug and stir well until combined. Season to taste.
Arrange lettuce on a platter; top with avocado, toasted bread, parmesan and eggs. Just before serving, drizzle with dressing and sprinkle with seeds.
Did you make this easy Avocado caesar salad recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Salad cups
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.