This vegan version of a true Caesar salad is bright with fresh romaine, lemon juice, garlic and walnuts. The avocado provides a vibrant creaminess that brings it all together. I hesitated to call this as “Caesar” salad because so many of the versions today veer so far away from the classic Caesar by adding items never meant for a true Caesar salad (mayonnaise being the worst offender!).
This recipe has 3 of the most important ingredients that make a salad a true Caesar: romaine, lemon, and garlic. The croutons are optional but definitely make it extra delicious! Use gluten-free croutons for a gluten-free vegan Caesar salad.
Here are other delicious salad recipes:
Israeli Couscous with Veggies Salad
Green Salad with Hazelnut & Preserved Lemon Vinaigrette
Tangy Caesar Salad with Avocado
Prep
Total
Yield 4 servings
Ingredients
- 1 head fresh romaine lettuce
- 1 tablespoon olive oil
- Juice of 1 lemon (about 1 tablespoon)
- 1 ripe avocado
- 1/2 cup shelled walnuts
- 1 large garlic clove
- 1 teaspoon fine sea salt
- 1 tablespoon nutritional yeast flakes
- 2 cups whole grain vegan croutons
Instructions
Add the walnuts, yeast flakes, and garlic to a mini food processor and pulse just until crumbly.
Rinse the lettuce thoroughly and tear into bite-sized pieces. Put into a large salad bowl. Add the olive oil and toss. Sprinkle the walnut-yeast-garlic mixture over the lettuce and toss well.
Cut the avocado in half and remove the pit by hitting it in its center with the sharp blade of a knife and twisting the pit out gently with the knife blade. Score the avocado halves and scrape out of the skin. Distribute the avocado chunks evenly over the salad and toss gently. Sprinkle the lemon juice and the salt over the salad and toss again. Taste; it should be nicely lemony and not too tart. If the lemon taste is not apparent, add more by the teaspoon until it tastes right. Chill the salad for at least 10 minutes before serving.
Add the croutons just before serving.
Courses salad
1
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