Mary Berry Avocado Caesar Salad

Mary Berry’s Avocado Caesar Salad is made with Romaine lettuces, Parmesan shavings, anchovy fillets (optional), avocado, sourdough bread, and Caesar dressing. This delicious Avocado Caesar Salad recipe creates a tasty lunch or dinner that takes about 25 minutes to prepare and can serve up to 4 people.

This Avocado Caesar Salad Recipe Is From Makes It Easy by Mary Berry

Mary Berry Avocado Caesar Salad Ingredients

• 2 Romaine lettuces: Fresh, crisp Romaine lettuce (2 heads Romaine lettuce)
• 55g (2oz) Parmesan shavings: Adds a rich, salty flavor (2oz Parmesan cheese shavings)
• 1 x 50g can anchovy fillets (optional): Drained and halved for a salty, umami kick (1 can anchovy fillets, 50g or 1.75oz, optional)
• 1 large avocado: Peeled and sliced for a creamy texture (1 large avocado)

Sourdough Croûtons:

• 4 thick slices day-old sourdough or white bread (4 slices day-old sourdough or white bread)
• 2–4 tbsp sunflower oil (2–4 tbsp sunflower oil)

Caesar Dressing:

• 100ml (3½fl oz) mayonnaise (3½ fl oz mayonnaise)
• Juice of ½ lemon (Juice of ½ lemon)
• 2 tsp Worcestershire sauce (2 tsp Worcestershire sauce)
• 30g (1oz) Parmesan, finely grated (1oz finely grated Parmesan cheese)
• 1 garlic clove, finely grated (1 garlic clove, finely grated)
• 1 tbsp olive oil (1 tbsp olive oil)

How To Make Mary Berry Avocado Caesar Salad

1. Make the Croûtons: Stack the slices of bread, cut off the crusts, and dice into 1cm (½in) cubes. Toss the cubes in a plastic bag with sunflower oil, salt, and pepper, then shake well. Heat a non-stick pan over medium heat, add the bread cubes, and cook, stirring occasionally, until golden all over. Remove from the pan, drain on kitchen paper, and let cool.
2. Prepare the Dressing: In a bowl, combine mayonnaise, lemon juice, Worcestershire sauce, Parmesan, garlic, and seasoning. Slowly whisk in olive oil until the dressing is well mixed.
3. Assemble the Salad: Cut the Romaine lettuce into pieces and place in a salad bowl. Add Parmesan shavings, croûtons, anchovy fillets (if using), and avocado slices. Pour the dressing over the salad and toss everything together to combine.

Recipe Tips:

• Use Day-Old Bread for Croûtons: Fresh bread can become soggy when cooking. Day-old bread is drier and will become crispier, making perfect croûtons.
• Preheat the Pan for Croûtons: Make sure the pan is hot before adding the bread cubes. This helps them cook evenly and become golden brown without burning.
• Cool Croûtons on Paper Towel: After cooking, drain the croûtons on kitchen paper to remove excess oil. This keeps them crispy instead of greasy.
• Whisk Dressing Gradually: When adding olive oil to the dressing, do it slowly while whisking. This helps the dressing emulsify and become smooth.
• Add Dressing Just Before Serving: To keep the lettuce crisp, toss it with the dressing only right before serving. If you dress it too early, the lettuce can become soggy.

What To Serve With Avocado Caesar Salad?

This creamy Avocado Caesar Salad pairs well with grilled chicken, roasted vegetables, garlic bread, or quinoa. It can also be served alongside a light soup, fruit salad, grilled fish, or a cheese platter for a delicious lunch or dinner.

How To Store Leftovers Avocado Caesar Salad?

• Refrigerate: Let the leftover Avocado Caesar Salad cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 2 days. The salad is best enjoyed fresh, so the lettuce may become wilted over time.
• Freeze: Freezing is not recommended for Avocado Caesar Salad. The texture of the lettuce and avocado will suffer, becoming mushy when thawed.

Mary Berry Avocado Caesar Salad Nutrition Facts

Serving Size: 1 serving

• Calories: 400
• Total Fat: 32g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 600mg
• Potassium: 700mg
• Total Carbohydrate: 20g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 10g

More Mary Berry Recipe:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken
• Mary Berry Forest Bean Salad