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ROMAINE AVOCADO SALAD WITH VEGAN CAESAR DRESSING ON WHITE PLATTER WITH NAVY LINEN NAPKIN
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5 from 1 vote

Romaine Avocado Salad with Vegan Caesar Dressing

This Romaine Avocado Salad is quick, easy, and an ideal side to any dinner or use it as a base to create a main meal salad. While our vegan Caesar adds a beautiful creaminess with no dairy products so will also suit those who are lactose intolerant.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: dairy-free, Easy, keto, lowcarb, vegan
Servings: 4 as a side
Calories: 263kcal

Equipment

  • Salad Spinner
  • Small Food Processor or High-Speed / Bullet Blender

Ingredients

For the salad

  • ½ head Romaine/Cos lettuce (approximately 350 grams)
  • 2 large avocados (approximately 500 grams)
  • 2 medium Lebanese or Persian cucumbers (approximately 240 grams)
  • Sea salt and cracked black pepper

Vegan Caesar Dressing

  • cup coconut yogurt
  • 3 tbsps lemon juice
  • Zest from 1 lemon
  • 2 tbsps olive oil (for oil-free replace with tahini)
  • 1 tbsp baby capers
  • 1 tbsp whole grain mustard
  • 1 tbsp vegan Worcestershire sauce
  • 1 garlic clove minced

Instructions

  • Wash all the vegetables and pat dry with a clean towel.
  • Cut off the lettuce core and remove any damaged outer leaves then shred.
  • Trim the tops and bottoms of the cucumber and cut into rounds.
  • Remove the seed from the avocado and then dice, add some lemon juice to prevent it from browning.
  • Add all the dressing ingredients to a small food processor or blender, season with some sea salt and cracked black pepper and blitz until well combined.
  • Place everything in a mixing bowl, pour over the dressing, season and toss well to combine.

Video

Nutrition

Calories: 263kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 154mg | Potassium: 767mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6992IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg