Avocado caesar salad

A new spin on a traditional classic!
 
recipe, summer. salad, avocado,light meals
Image by:
Recipe from: 2 December 2015
Preparation time: 15 min
 
 

Ingredients

 
  • DRESSING:
  • 1
    ripe, peeled and cubed avocado
  • 125
    ml
    lemon juice
  • 250
    ml
    olive oil
  • 2
    cloves
    crushed garlic
  • SALAD:
  • 3
    ripe peeled and cubed avocados
  • 1
    chopped cos lettuce
  • 50
    g
    micro herbs
  • 4
    peeled, quartered hard-boiled eggs
  • 50
    g
    drained canned anchovies (optional)
  • 200
    g
    cooked
  • chopped bacon
  • 50
    g
    Parmesan cheese shavings
Servings: Change Serving
 
 

Method

 
Make a dressing by blending the following together in a food processor.

Arrange the salad ingredients together on a platter.

Serve the salad with the dressing spooned over it.

Image and text: Ideas magazine.

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Read more on: recipe  |  avocado  |  light meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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