Light and lemony, this plant-based Caesar Salad dressing is made with avocado instead of oil. You can whip this up in minutes — it’s just 5 simple ingredients that go straight into the blender.
You’re likely familiar with all but one of the ingredients in this dressing. It includes the usual suspects: avocado, lemon juice, garlic powder, and dijon mustard. Our ‘secret’ ingredient is black salt — which you’ll see from the photograph — is actually pink. Black salt is also called kala namak. If it’s not readily available where you live, you can easily order it online. It’s a worthwhile pantry item to have on hand, especially if you’re vegan, as it provides an eggy taste to dishes. If you don’t have any black salt, you can swap with regular table salt or sea salt, but the end result won’t taste quite the same.
Making the Dressing
This is quick to make as all of the ingredients go straight into the blender. Just blend until creamy. When you open your blender, it will probably smell quite sulfur-ish from the black salt. Don’t fret – this is going to dissipate quickly!
This dressing is…wait for it…obviously perfect for making a plant-based Caesar Salad.
Key ingredients in traditional Caesar Salad’s are romaine lettuce, parmesan cheese, and anchovies. While it’s easy these days to find store-bought replacements for shredded parmesan cheese, replacing anchovies is a bit more difficult, although adding capers would do in a pinch.
You can still make yourself a tasty salad, even it isn’t exactly classic. You’ll want to allow about one quarter of a cup of dressing for every 3 cups of romaine.
This dressing will also pair well with kale
You could also make your caesar with kale instead of romaine. You’ll want to massage the kale first. This is exactly like it sounds – put your kale leaves in a large bowl, add about a tablespoon of olive oil and another of lemon juice, and use your hands to massage it all in. Give it a minute or two and the kale will get more tender, and thus easier to eat. It also keeps really well like this.
Other Salads and Dressings
- Plant-Based Caesar Salad
- Mediterranean Salad Two Ways
- Roasted Red Pepper Salad Dressing
- Potato Salad for Pickle-Lovers
- Blood Orange Breakfast Salad
- Thai Apple Salad
Recipe Card: Lemony Avocado Caesar Salad Dressing
Lemony Avocado Caesar Salad Dressing
- 1/2 cup avocado
- 1/2 cup lemon juice
- 1/4 teaspoon dijon mustard
- 1 teaspoon garlic powder (you can sub with fresh garlic to taste)
- 1/2 teaspoon black salt (Black salt is also called kala namak. If it's unavailable, sub with regular table salt or sea salt)
- Combine all ingredients in a blender, blending until smooth. The black salt will smell very sulfur-y when you open the blender jar, but this will dissipate quickly.
About Black SaltBlack salt is actually pink in colour. Also known as kala namak, it has an eggy flavour that makes it a useful replacement for eggs in some recipe applications.
StorageThe large quantity of lemon juice in this dressing helps keep it fresh. You can keep the salad dressing in your fridge, in a well-sealed container for about 7 days.
Nutritional InformationNutritional information is an estimate only.
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