Raw Caesar Salad
This is a tasty variation on the traditional Caesar salad. It uses avocado instead of egg for the creamy texture, and the pine nuts replace the Parmesan cheese. In place of croutons, you can use flax crackers or any other favorite dehydrated crackers.
INGREDIENTS | SERVES 2
- 2–3 cups romaine lettuce
- ½ cup pine nuts
- 1 cup avocado
- 2 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon salt
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
- ¼ cup water
- 1 cup Tomato, Basil, and Flax Crackers, crumbled
Chop up the romaine lettuce and place in a large salad bowl.
Process pine nuts briefly in a coffee grinder or food processor and sprinkle on top of the lettuce.
In a blender place the remaining ingredients, except the crackers, and blend until creamy.
Toss the prepared dressing with the salad and top with cracker crumbs.
PER SERVING:
Calories: 760 | Fat: 67 g | Protein: 17 g | Sodium: 1,848 mg | Fiber: 22 g
History of Caesar Salads
Caesar Cardini, a popular Italian chef, invented this recipe in the early twentieth century. The base of the salad is traditionally romaine, Parmesan cheese, crunchy croutons, garlic, and salty anchovies. This variation uses delicious crunchy crackers made from soaked seeds.
