Salmon and Avocado Caesar Salad
Here comes my confession: I love Caesar Salad. And what I love more than a good caesar salad, is a twist on the traditional. Remember the Skinny Chicken and Avocado Caesar Salad I shared a few months ago? Well, this is like that…but better.
After the amount of sugar and desserts I’ve been posting lately, I was in ‘salad withdrawal’.
Crispy pan fried Salmon fillets are a beautiful addition to this salad — especially with creamy avocado slices, crunchy croutons and the tang of parmesan cheese slices. My second confession is a major love for a perfect runny poached egg on top.
At first I was hesitant to try salmon with egg, but then again, Niçoise Salad contains egg and Tuna. Plus, the dressing contains anchovies. So, not to be a hypocrite, I tried this and loved it so much I decided to share it.
This Salmon and Avocado Caesar Salad recipe is much easier to make than what it looks like on paper; it’s just a matter of pan frying the salmon fillets.
Oven grilling/broiling the croutons (or buying them all ready made)… Pan frying the diced bacon…
And poaching (or boiling) a couple of eggs.
While all that’s happening, arrange your salad on your plate; mix some dressing through the green crispy lettuce; and top it with the salmon and egg.
Drizzle on the dressing! It isn’t as low in fat or ‘light’ as the Chicken Caesar recipe…but it’s still lighter than traditional dressing. Crack open a perfectly poached egg… Serve with a squeeze of lemon, and prepare to go on a Greek summer holiday.
Salmon and Avocado Caesar Salad
This recipe is for two people, but can easily be divided into four serves (it's very filling), or doubled to serve more!
- 1/2 cup cubed ciabatta or sourdough
- 2 x 140g | 5oz fresh salmon fillets , skin off
- 1 teaspoon garlic powder
- Pinch of salt
- Juice of half a lemon
- 1/4 cup diced bacon
- 2 eggs , poached or boiled
- 2 cos lettuce , washed and dried
- 1 avocado , sliced
- ½ cup shaved parmesan cheese
- 2 tablespoons whole egg mayo (full fat or reduced fat)
- 3 tablespoons Greek yogurt or sour cream (full fat or reduced fat)
- 1 tablespoon olive oil
- 1 clove garlic , crushed
- 1 anchovy fillet , finely chopped
- 1 tablespoon lemon juice a lemon
- 1 tablespoon freshly grated parmesan cheese
- Salt and pepper for seasoning
- Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy.
- Rub the salmon fillets with garlic powder and salt. Heat a non stick pan/skillet with a drizzle of olive oil and fry salmon until golden on both sides and cooked to your liking. Remove the salmon; squeeze the lemon juice over each fillet and set aside onto a warm plate. Add the bacon to the same pan and fry until golden and crispy. While the bacon is frying, boil or poach your eggs to your liking (and don't forget to check your bread in the oven)! If poaching, bring a small pot of water and 2 teaspoons of white vinegar to a gentle boil over medium heat. Create a fast whirlpool in the centre of the water with a spoon, and while that water is swirling, crack your egg (one at a time) into the middle. Once the whites begin to set, spoon some water over the yolk until it begins to change in colour with a cloudy white top, and remove the egg immediately with a slotted spoon.
- To make the Caesar Dressing:
- Combine mayo, yogurt, oil, garlic, anchovies, lemon juice and parmesan in a small bowl, magic bullet blender, small blender or a small food processor. Mix together well, or blend if using a blender, until well combined; add salt and pepper to your tastes, and mix/blend again until smooth. Taste test.
- Assemble Salad:
- Combine lettuce with the salmon and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine; place the eggs on top and serve!
This was really good – I really liked the dressing. I used my own homemade croutons so was able to skip that step. I used Romaine lettuce since that’s what I had on hand and added some halved grape tomatoes to it. I might try this with tenderloin steak next time.
Nice job Karina! This is my favorite caesar dressing!! This is all i use … ive got it memorized – Thanx!!
Robin Duncan says
Made this tonight for dinner with ahi tuna. Very good. Didn’t change a thing except the fish type. Served with sliced home grown tomatoes on the side with balsamic vinegar and olive oil. Husband raved!
I love salmon and this is a nice change from the way I usually fix it. I am looking forward to salmon being on sale again so we can have this for dinner. This is the third salad recipe from your site we have tried and we have loved them all. Thank you for the great recipe!
Tymeron Smith says
Yes! That is great to hear! I am a huge salad fan and love to load anything and everything on my lettuce. I hope you are able to find more delicious recipes that you love! Thanks for following along with me!
Pauline Bristow says
I LOVED this! Making your own Caesar dressing really is a different world to buying it. Delicious. I got the bacon nice & crispy which gave extra texture. I skipped the croutons as it’s a lower carb day for me. Gorgeous!!
Tymeron Smith says
So different!! MMM!! Sounds delicious! Thanks so much for sharing!
Peg, I guess it is supposed to be “2 cups” instead of “2 cos”
This is a lovely salad! I made it last night and have left overs for lunch today. Lovely.
This was so yummy! I never would have put this together, the egg is such a great touch. True confessions- I did use crushed tortilla chips in place of croutons, but still worked:) Thanks!
Looks great but
What is cos lettuce?