Avocado Caesar Dressing

Until this weekend, I hadn’t considered using avocado in a Caesar dressing.  In anticipation of her new cookbook, I found a recipe from What Gaby’s Cooking‘s book Absolutely Avocado.  I adapted it a tinge, and the result was really great.  The recipe was straightforward and I made the entire recipe in my mini food-processor (smaller machine, smaller clean up!).   Scott said it was a great salad dressing for lunch.  He prefers the Vegan one for dinner.  I tried to ask what specific qualities brought him to this decision, but I couldn’t get a straight answer, so I guess we’ll just go with it as is.  Try this one at home and let us know how you like it.  Would you say it’s more of a “lunch dressing” too?

Some notes

  • I used three garlic cloves instead of 1 or 2. One more would be fabulous too.
  • Our serving size was 2 tbsp., while the recipe would allow for about 4tbsp – 1/2 cup per person.  I would suggest adjusting serving size for how large your salad is, and taste preference 🙂
  • We used the Parmesan cheese, but I think it could easily be omitted.  Perhaps add a bit more salt and pepper if doing so.


Avocado Caesar Dressing
adapted from Gaby Dalkin, Absolutely Avocado

Makes about 1 1/2 cups

1 Hass avocado
1/3 cup extra-virgin olive oil
1/4 cup fresh grated Parmesan cheese
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
3-4 garlic cloves, peeled
3/4 tsp. Worcestershire sauce
1/4 tsp. Kosher salt
1/4-1/2 tsp. freshly ground black pepper

Cut avocado in half lengthwise and remove pit. Remove flesh of avocado with a spoon into the bowl of a food processor.

Add the remaining ingredients and pulse about 2 minutes until smooth and creamy. Adjust the salt and pepper if needed. Use immediately, or refrigerate for up to 3 days.

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