Filled with homemade garlicky croutons, fresh avocado, and a finger-licking tahini caesar dressing, this Very Best Avocado Tahini Caesar Salad is the only caesar you will ever need!
Jump to RecipeCaesars are such a classic. Real talk, though, I rarely eat them anymore. I think there was a phase a couple years where I ate a chicken caesar salad for every meal out… like no joke (haven’t we all been through that phase though?…lol). I basically overdosed on them, so now it’s never my go-to order. That being said, when I know a really good caesar is on the table, I’m totally on board. This “The Very Best Avocado Tahini Caesar Salad” recipe most definitely meets up to my newly acquired standards. I mean… it’s all there in the title: it truly is the “Very Best” Caesar. You have to give it a try!
the breakdown…
The Very Best Avocado Tahini Caesar Salad has three seemingly simple, yet extremely masterful components: the dressing, the croutons, and the general salad. This dressing is not your average caesar, as it doesn’t contain any mayonnaise or traditional anchovies. Instead, I opt to use a base of tahini, greek yogurt, and olive oil. For those of you who don’t know, tahini is essentially ground sesame seeds that comes in a thick paste. It’s definitely a strong taste, especially if you aren’t used to it. I like to describe it as a stronger, more potent hummus. (Here is the tahini I use — pro tip: store it upside down so you don’t have to worry about stirring it)! Still, in this recipe, it’s paired with greek yogurt and olive oil, so the taste is not overbearing. In fact, it leaves more of a bite to the dressing than your traditional one-note mayo-based dressing. Plus, it’s healthier than the traditional mayo-based Caesar dressing.
To that base, dijon, Worcestershire, lemon, garlic powder, salt, and pepper are must add, Then, you can also add a couple teaspoons of anchovy paste to your dressing to get a more authentic tasting caesar, if desired. I’m not a big fan of anchovies, but, if I have some on hand, I do admit that the anchovy paste adds the perfect salty, briny flavor to the dressing. Another option would be to add some capers or caper juice, if you are missing that brine. Either way, with or without it, this dressing is the absolute best.
those croutons…
Next up is the croutons. These are an absolute essential part of the dish. Do not skip ’em! Homemade croutons are nothing like the store bought croutons that always taste intensely stale and often go flying off the table when stabbed with a fork. No, these croutons are perfectly crisp on the outside, with just a little wiggle on the inside, and are perfectly seasoned with Italian seasoning, garlic powder, salt, and pepper. Oh, and…. bonus points if you use stale bread… totally a game-changer for that crunch!
and of course the salad…
Lastly, you have to toss all that goodness with your salad base; thinly sliced romaine and kale. I’ve always said that salads are all about textures, and slicing your lettuce thinly is the perfect way to start! After that, just add some creamy avocado, shredded parm, and freshly ground pepper. I like to shred my own block of parm so I can shave the leftovers overtop. Parm two ways… there’s nothing better!
What else can I add to my salad?
The salad is fabulous as it is, but I know some of y’all may want to amp up your salad a bit. Here would be my go-to topping suggestions:
- Fresh anchovies (fried on the stovetop or raw)
- Grilled chicken, shrimp, or salmon
- I like to use a simple marinade of ¼ cup white wine, ¼ cup olive oil, 2 tsp dijon, 2 tsp honey, 1 lemon, garlic, and any herbs I have on hand. Then, grilled up your protein, slice it up, and you’re golden!
- Sliced cherry tomatoes
- Thinly sliced red onion
- Crispy diced bacon
how to serve it up…
With or without these toppings, this salad is perfect as a main course or a side dish! Here are my serving suggestions:
- Serve it as the main course! With croutons, tahini, and avocado, this salad is definitely hearty enough to stand on its own… especially if you top it with a protein!
- It would be delicious on the side of my Turkey Spaghetti Squash Lasagna Boats .
- You could even top it with my Baked Barbecue Chicken Poppers, or serve them on the side.
- For a full vegetarian meal, you could serve this up with my Panko Baked Eggplant and Tomatoes.
However you prepare it, The Very Best Avocado Tahini Caesar Salad is really the best Caesar you will ever eat! I hope you love it as much as I do… let me know in the comments below!
The Very Best Avocado Tahini Caesar Salad
Course: SaladDifficulty: Easy6
servings15
minutes15
minutes30
minutes
Filled with homemade garlicky croutons, fresh avocado, and a finger-licking tahini caesar dressing, this Very Best Avocado Tahini Caesar Salad is the only caesar you will ever need!
Ingredients
- dressing:
¼ cup tahini
¼ cup plain greek yogurt
2 tbsp olive oil
2 tbsp water
2 tsp dijon mustard
2 tbsp Worcestershire
1 large lemon, juiced
1 tsp garlic powder
2 tsp anchovy paste, optional
Salt and pepper, to taste
- croutons:
⅓ loaf of ciabatta bread (I used a 1lb loaf), diced into ½-1 inch cubes
3 tbsp olive oil, or olive oil spray
2 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper, to taste
- salad:
1 head romaine, thinly sliced
4-6 leaves Tuscan kale, removed from stems and thinly sliced
¼ cup parmesan cheese, shredded
Freshly ground pepper
2 avocados, sliced
Parmesan shaving, optional for topping
Instructions
- Preheat the oven to 350 degrees.
- Toss the ciabatta cubes with the olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread out on a baking sheet. Bake in the preheated oven for about 15 minutes, flipping halfway through.
- To make the dressing, whisk all dressing ingredients in a medium bowl. Thin with water until the desired consistency is reached (Note: this recipe makes more dressing than you will probably need).
- To assemble the salad, toss the romaine, kale, parmesan, and desired amount of the caesar dressing. Top with the sliced avocados, croutons, and more Parmesan, if desired. Serve and enjoy!