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Avocado Caesar Salad is made with a lemony, tahini caesar dressing. It’s full of crunchy fresh veggies, creamy avocados and a delicious pita crunch! Trust me, this will be on a regular rotation it’s one of the BEST salads I have ever had. Hearty, garlicky and all around addictive.
Why We Love This Salad
This Avocado Caesar Salad with Lemon Tahini Dressing is a super salad, it’s so filling and will knock your socks off with flavors.
The tahini caesar dressing is lemony and has a touch of anchovy paste you will find it addictive. It’s easy to whip up, the crunchy pita bakes up so quickly and effortlessly and the crunch just adds elevated texture.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Pita. Use any variety you’d like! Flatbread will also work.
- Walnuts. Almonds will also work but I find walnuts to be softer on the teeth!
- Radish. This adds color and so much crunch.
- Chickpeas. These go great with tahini and add fiber and more texture.
- Avocados. This is why it’s an “avocado caesar salad”, there if creamy cubed avocado in each bite.
- Green Leaf Lettuce. This is a soft buttery lettuce. You can also use butter leaf lettuce.
- Dates. Pitted dates add the perfect little touch of sweetness to love. They are optional but I will say they really take it over the top.
Lemon Tahini Caesar Dressing
- Well stirred tahini. This is a spread made from sesame seeds.
- Olive Oil. Use a high quality oil.
- Lime or Lemon Juice.
- Garlic Cloves.
- Anchovy Paste. This really takes the dressing to peak caesar flavor. You can use capers in place of it if you want to make it vegetarian.
- Salt & Pepper. Just a pinch.
- Parmesan. This is a big flavor pop for the dressing and I do some extra grated into the salad. I tend to use pecorino but both work.
Steps To Make Avocado Caesar Salad
Ready to whip up this salad? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Make the toasted pita breadcrumbs. Preheat the oven to 325º In a food processor add the pita, nuts, olive oil and a pinch of salt and pepper. Blitz until it’s crumbled. Add to a parchment lined baking sheet and toast. These are so tasty, you can add them to any salad, and they keep well in a jar for a few days.
- Make the lemon tahini dressing. Add all the ingredients to a small food processor (or the same one as the breadcrumbs to cut down on dishes). Mix well. Taste and adjust if desired. Add more water to thin out the dressing if needed.
- Assemble the salad. Once everything is prepared, add it to a large salad bowl leaving the pita crumbles and dressings to top last. Toss the salad well, serve with an extra garnish of parmesan, cracked pepper and enjoy! (I know you will!)
What To Serve With Avocado Caesar Salad
Hear me out, this salad is a meal in itself. It’s creamy, crunchy savory and just overall banging. But! If you want to serve it with some more sustenance, I have you covered. Try it with Crispy Chicken Sandwiches, Pulled Chicken, Turkey Burgers, or Naked Chicken Tenders. All of them would make a wonderful main course to pair with this salad.
Recipe Tips
- Toast the pita and nuts well for extra crunch. I like mine a little more browned for extra crisp.
- Make sure you wait to add the breadcrumbs until just before serving! This will keep them crunchy.
- Taste the dressing before serving. You may want a little more anchovy or fresh lemon (or lime).
- Add more water to the lemon caesar tahini dressing if you want it a bit more thin and spreadable. Just add 1-2 Tbsp at a time
Avocado Caesar Salad
Equipment
- baking sheet
Ingredients
Crunchy Pita Crumbles
- 1 pita bread, roughly torn
- ¼ cup walnuts, or almonds
- 1 tsp olive oil
Lemony Tahini Caesar Dressing
- ¼ cup tahini , *well stirred
- ¼ cup olive oil
- ½ cup parmesan, grated , or pecorino
- 1½ Tbsp lemon juice
- 2 cloves garlic
- 1-2 tsp anchovy paste , capers will also work
- 4 Tbsp water, *more if needed to thin the dressing
- ½ tsp salt & pepper
Caesar Salad
- 1 15 oz can garbanzo beans, drained and rinsed
- 8 cups green leaf lettuce, chopped
- 1 medium avocado, cubed
- 4 radishes, thinly sliced
- 4-5 pitted dates, diced
- extra parmesan for garnish , optional
Instructions
Crispy Pita Bread Crumbs
- Preheat oven to 325°F. Line a sheet pan with foil or parchment paper.
- In a food processor combine pita, walnuts, and 1 tsp. olive oil. Pulse until the mixture is coarse and crumbled together a bit. Spread the pita mix over prepared pan.
- Bake until crispy and lightly browned, 7-8 minutes. Set the crumbs aside to cool.
Lemon Tahini Caesar Dressing
- In a small food processor or in the same food processor used for the breadcrumbs add the tahini, olive oil, parmesan, lemon juice, water, garlic, anchovy paste, salt and pepper.
- Blitz the dressing until it's well blended together, if you want to thin it out a bit add 1-2 more Tbsp of water. If for some reason it's too thin, you can add 1-2 more Tbsp of tahini.
Caesar Salad
- In a large salad bowl, add the lettuce, garbanzo beans, avocado, radish, dates and half of the breadcrumbs. Add 3/4 ths of the dressing, mix well.
- Top with the rest of the breadcrumbs and more dressing if desired, garnish with parmesan (optional)
Notes
- Toast the pita and nuts well for extra crunch. I like mine a little more browned for extra crisp.
- Make sure you wait to add the breadcrumbs until just before serving! This will keep them crunchy.
- Taste the dressing before serving. You may want a little more anchovy or fresh lemon (or lime).
- Add more water to the lemon caesar tahini dressing if you want it a bit more thin and spreadable. Just add 1-2 Tbsp at a time.
- This salad is best served fresh! If you have leftover they can be stred in an airtight container for up to 24 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you all enjoy!