Light and lemony, this plant-based caesar salad is made with avocado instead of oil or mayonnaise. Black salt is the 'secret' ingredient that adds an eggy flavour while remaining egg-free.
Servings 6servings
Calories 26kcal
Author Sylvia
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Ingredients
1/2cupavocado
1/2cuplemon juice
1/4teaspoondijon mustard
1teaspoongarlic powder(you can sub with fresh garlic to taste)
1/2teaspoon black salt(Black salt is also called kala namak. If it's unavailable, sub with regular table salt or sea salt)
Instructions
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.
Notes
About Black Salt
Black 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.
Storage
The 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.