Photo by Mark Adams
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you’re eating a salad with a Caesar dressing.
Recipe information
Yield
6–8 servings
Ingredients
Salad
2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
Caesar-ish Dressing
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic, peeled and smashed
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon Dijon mustard (optional)
Preparation
Step 1
In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
Step 2
Place all the chopped salad ingredients in a large bowl and toss with the dressing. It’s that easy!
Note
Step 3
If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
Variations
Step 4
Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).
From Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals © 2017 by Julie & Charles Mayfield. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
