California Avocado season has ended.

California Caesar Salad

Total time:

30 min

Prep time:

20 min

Cook time:

10 min

Nutritional Highlights (Per serving) See Full
500 Calories
32 g Fat
5 g Fiber
620 mg Sodium
45 g Carbs
California Caesar Salad


California Avocado in the dressing and the salad turns an ordinary Caesar into a California Caesar Salad. What a tasty an nutritious treat providing a good source (10% DV) of key nutrients like dietary fiber , vitamin C , calcium and potassium, along with an excellent source (20% DV) of iron and vitamin A.


Serves: 4

California Caesar Sourdough Croutons
(Or reduced sodium Parmesan/Caesar croutons)

2 anchovy filets, optional*
1 clove California garlic, smashed
2 Tbsp. Parmesan cheese, shredded
2 Tbsp. light tasting olive oil
2 slices sourdough bread
Light tasting olive oil spray
1/8 tsp. sea salt, or to taste


California Caesar Dressing

1 anchovy filet, optional*
1/4 cup light tasting olive oil
2 cloves California garlic, smashed
1 Tbsp. Parmesan cheese, shredded
1/2 ripe, Fresh California Avocado
2 Tbsp. lemon juice, fresh
2 Tbsp. water, or more as needed
1/2 tsp. lemon zest, fresh
1/4 tsp. cracked black pepper, fresh


California Caesar Salad

1 bag chopped hearts of romaine, (10-oz. bag)
1 batch California Caesar dressing
1 batch California Caesar Sourdough Croutons, or about 2.5 oz. packaged reduced sodium croutons
2 Tbsp. Parmesan cheese, shredded, or more to taste
1 ripe, Fresh California Avocado, peeled, seeded and sliced or ribbonized
Cracked black pepper, fresh, to individual taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Preheat oven to 400°F. Make croutons: in a blender or food processor with small bowl attachment or mortar and pestle, pulse together anchovy, garlic and cheese until crumbly. Blend in oil. Spray the bottom side of the sourdough slices with olive oil spray and sprinkle with salt. Spread anchovy-cheese paste on the top side of the bread, then cut into cubes. Place top-side up on a baking sheet lined with nonstick foil and spritz with more olive oil spray. Bake in preheated oven for 10 minutes or until croutons are light brown and crisp. Remove from oven and let cool.
  2. Make salad dressing by combining all dressing ingredients in a blender or food processor until smooth. Dressing will be thick; add additional water or lemon juice if you prefer a thinner dressing. Chill if not serving immediately.
  3. Prepare the salad: toss romaine with dressing and croutons, then divide salad among plates. Sprinkle Parmesan cheese over each salad and top with slices or ribbons of California Avocado. Place a pepper grinder near the salad so fresh cracked black pepper can be added as each person prefers.

Serving Suggestion: Make a main meal by topping with sliced grilled chicken, fish, shrimp or scallops.

Variations: *For a vegetarian option omit the anchovies. Increase the cheese in the crouton recipe slightly. In the dressing add 2 tsp. white miso paste for additional umami flavor. Avoiding bread or gluten? Skip the croutons and serve with parmesan crisps instead. Also try with shredded lacinato or baby kale in place of the romaine for a California Kale Caesar Salad.

Beverage Pairing: A crisp – not oaky – California Chardonnay.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 500
Total Fat 32 g (Sat 5 g, Trans 0 g, Poly 4 g, Mono 21 g)
Cholesterol 5 mg
Sodium 620 mg
Potassium 546 mg
Total Carbohydrates 45 g
Dietary Fiber 5 g
Total Sugar 4 g
Protein 11 g

Vitamin A 329 mcg ; Vitamin C 11 mg ; Calcium 125 mg ; Iron 4 mg ; Vitamin D 0 mcg ; Folate 262 mcg ; Omega 3 Fatty Acid 0.35g

% Daily Value*: Vitamin A 35%; Vitamin C 10%; Calcium 10%; Iron 20 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Created in 1978, the California Avocado Commission strives to enhance the premium positioning of California avocados through advertising, promotion and public relations, and engages in related industry activities. California avocados are commercially cultivated with uncompromising dedication to quality and freshness, by more than 3,000 growers in the Golden State. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry.


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