Avocado Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the Avocado Caesar Dressing:
  • ½ Small Avocado (or ¼ of a big one)
  • 2 tsp Dulse
  • 1-2+ Garlic Cloves
  • ½ Lemon, juice and zest
  • ¼ c Water
For the Chickpea Croutons:
  • 1c Chickpeas, cooked
  • ½ tsp Dried Turmeric (1 tsp if fresh)
  • ½ tsp Paprika
  • 1 Garlic clove, minced or rasped
  • ½ Lemon, zest and juice
  • 1 Tbsp Coconut oil
For the Avocado Caesar Dressing:
  1. In a blender/hand blender, blend everything, EXCEPT the lemon zest together.
  2. Toss with lemon zest and 1 head of romaine lettuce, kale, Napa cabbage or, really any other vegetable.
  3. Optional: toss with chickpea croutons (recipe below) and add a sprinkling of nutritional yeast on top (reminiscent of Parmesan).
For the Chickpea Croutons:
  1. Preheat oven to 325*F
  2. Toss the cooked chickpeas (either from the can, or preferably, soaked overnight and then simmered with a piece of Kombu until soft) together in a bowl with the rest of the ingredients.
  3. Spread out on a parchment-lined baking sheet and roast at 325*F for 30 minutes, or until they start to dry out and any liquid on the sheet has evaporated. Add to the salad either warm or cooled slightly.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/avocado-caesar-dressing/