Dreaming of Creamy Avocado Cesar Salad?…topped with Lemon Sea Salt & Pepper Potato Crisps and freshly shaved Parm? There’s no lack of flavour here!…and nothing beats enjoying a fresh tasty meal out on a sunny deck, amirite!? Oh, happy (warm) days☀ My family has been making Cesar Salad for yeaaars and follow the same family recipe each time. This is my vegetarian version of that dressing, which has a striking similarity (but even creamier) to the original. This one passed the ‘familia’ test so it’s one for the books✨ Anyone else have a foodie dream lately??
CreamyAvocado Cesar Dressing
2 ripe avocados, peeled & cored
5-7garlic cloves, crushed
2tbsp fresh lemon juice
1tsp Lea & Perrins Worcestershire Sauce (vegans…omit)
3/4tsp sea salt
1/4tsp dry mustard
1/2tsp garlic powder
1/8tsp white pepper
*combine in a bowl & use a hand blender to mix until smooth – or just throw everything into a standing blender. Store in fridge for 30mins. **I like to keep things traditional with this salad and go with a nice crisp head of romaine lettuce.
Roasted Slice Potato
6-8 baby garden potatoes, thinly sliced. Toss in a bowl with a drizzle of grape seed oil, squeeze of fresh lemon & grated rind, and a pinch of sea salt. Place on baking sheet (spread out individually & evenly). Sprinkle with ground pepper and bake for about 15-20mins @ 400*F – rotate tray half way through. Remove tray from oven and allow to cool.