Caesar salad is traditionally made with many ingredients that are not particularly health-promoting, mainly eggs, cheese, oil, salt, anchovies, and oil-soaked croutons. This recipe shows that you can still enjoy the tangy, sweet flavors of this beloved salad in good health.
- For the salad:
- 1 large head romaine lettuce (about ¾ pound), coarsely chopped
- 1 medium red bell pepper, seeded and chopped (about 1½ cups)
- 1 medium, ripe avocado, chopped (optional)
- 1 ounce raw, unsalted cashews or walnuts, ground (about ¼ cup; for optional garnish)
- Ground black pepper
- For the dressing:
- ½ cup water
- 2 ounces raw, unsalted cashews (about ½ cup)
- 2 tablespoons lemon juice
- 2 tablespoons mustard (I like Dijon or stone ground)
- 1 tablespoon raisins
- 1 medium clove garlic
- 1 teaspoon dried Italian herb seasoning
- Place all of the dressing ingredients (water, cashews, lemon juice, mustard, raisins, garlic, and herbs) into a blender, and set aside for 15 minutes (so the cashews can soften).
- Place the lettuce, bell pepper, and avocado (if using) into a large salad bowl.
- Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss well. Season with pepper to taste, and garnish with ground cashews or walnuts, if desired (see Notes).
To achieve the look of finely grated parmesan cheese, use a rotary cheese grater to add a dusting of walnuts or cashews to the top of each salad plate.
When tomatoes are in season, I use 2 cups chopped instead of the bell pepper.
As a crouton substitute, try some Roasted Garbanzo Beans.
Above: With thinly peeled raw jicama to resemble Parmesan cheese shavings.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!