Baja Chopped Caesar Salad

This. Is. It. The salad you won’t be able to stop making this summer. It’s simple; healthy, and most of all, delicious. So now, every dinner where you don’t know what to make or what to bring — this can be your go-to star dish. Light, fresh, and seasonal. This Baja-inspired chopped Caesar salad is one of my favorites in my Simply Real Health Cookbook that is in the works now, and an essential in my Summer Meal Plan every year. It’s great with grilled wild salmon, shrimp, or free-range chicken on top, too. So you can get #salading and serve dinner quickly.

Baja-Inspired Chopped Caesar 

(Makes 4-6 servings)

1 large, or 2 small red leaf lettuce heads

1 avocado, cubed

1 handful cilantro, chopped for garnish

2 to 3 radishes, thinly sliced

Baja Caesar Dressing:

(Makes 4 servings) Tip: Try this dressing on grilled veggies, as a marinade for meat or seafood, or tossed with quinoa or rice.

½ cup whole-milk Greek yogurt

¼ cup olive oil

2 teaspoons gluten-free Worcestershire sauce

2 teaspoons anchovy paste

2 teaspoons Dijon mustard

2 limes, juiced

½ teaspoon sea salt

1 teaspoon pepper

Blend all dressing ingredients together. Assemble salad ingredients, and toss with dressing. Optional: Sprinkle with feta or fresh Parmesan, and extra chopped cilantro to serve.

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