This upscaled caesar salad is loaded to capacity with plenty of greens, fresh avocado, croutons, and an amazingly-creamy lighter buttermilk dressing! Healthy lunch is served.
Hi guys. It’s me back again with yet even MORE proof that I’m turning into a spinach salad enthusiast. Roasted beets paved the way and spinach caesar salad is confirming it.
Gosh, doesn’t everyone just love salad season? Pretty greens and veggies are making me positively giddy right now. And I really mean it. Salad season is seriously neck-and-neck with cookie season in my weird equally-obsessed-with-sweets-and-greens mind.
And obviously my only goals right now are to get everyone back on the January salad bandwagon with me.
Excuse me while I fall back into my current salad coma. 😜😜
So on that same note, I must ask: Would to guys judge me too harshly if I were to tell you that I have one page in my ginormous recipe inspiration notebook solely dedicated to salads I want to make and eat this month? And guys, that list is freaking LONG! Like, I don’t think there’s enough lettuce in the U.S. to even make that much salad.
But heck, let’s give it our best go. 😉
I’ve been rapidly working my way through all the bullet-marked salads on said Salad List and it came as no surprise that this spinach caesar salad magically ended up at the top of the list.
No prejudice at all towards all the other salads, buuuuuut…avocados. Croutons. (homemade ones win!) Parmesan cheese. homemade buttermilk dressing. All the greeeeeeeens.
All the yes. All the salad faceplants.
My mother walked through the kitchen as I was assembling several individual plates of this salad and she said something to the effect of “those look too pretty to eat.”
Me: “You totally should anyway, Mom, trust me.”
This one is totally the perfect lunch salad to take along to work with you, OR if you’re being awesome and sticking to those New Years resolutions it totally serves the cause as a killer entree salad for the dinner hour. Throw in some cooked chicken or turkey if you want to up the amount of protein.
Also…extra Parm cheese and extra dressing is a must. You know, while we’re being so obedient and loyal to January and eating our weight in salads. 👍👍👍
And now…about that faceplant…↑
- 3 cups chopped romaine lettuce
- 3 cups fresh baby spinach
- 2 medium ripe avocados, pitted and diced
- 1 large tomato, halved and thinly sliced
- 1 cup salad croutons (or homemade)
- 3/4 cup shredded Parmesan cheese
- BUTTERMILK DRESSING:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 cup buttermilk
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- In a large bowl, toss romaine lettuce, spinach, avocado, tomato, croutons, Parmesan, and almonds until combined. Store salad in refrigerator until ready to use
- In a small bowl, whisk all dressing ingredients. Season with salt and pepper to taste.
- When ready to serve, toss salad and serve with buttermilk dressing. Enjoy!
More salads for all your January healthy goals!