Since it’s now Lent and I just got home from a Florida vacation, I have been experimenting in the kitchen with different fish and seafood recipes to help me feel like I am still sitting on the beach in the Florida Keys eating endless shrimp and Mahi-Mahi. This recipe has been my favorite so far!
Who doesn’t love the comfort-food feeling a Caesar salad provides? People either love it or hate it. I definitely love it! That salty, rich, and creamy goodness just gets me. However, I don’t love how many restaurant style and even store bought Caesar dressings are full of inflammatory fats and other ingredients making it not so good for your health. A salad should be a lighter meal but still filling and something you desire to eat. This recipe helps you not sacrifice what you really want to eat! You can enjoy that Caesar salad and still have it be a delicious and nourishing meal.
This Caesar salad recipe is based off of one of my favorite food bloggers, The Real Food Dietitians. They have some crazy delicious recipes for all eaters. They are a couple of talented recipe creators so be sure to check them out! #goals
Homemade Caesar Dressing
I made my own take on the dressing, although Primal Kitchen is a brand everyone should check out. I frequently use their Caesar dressing and it is a delish. If you have it in your fridge or don’t feel like making a homemade dressing, go buy this one! Their line of condiments is unbeatable when it comes to taste and quality ingredients. This dressing recipe is a dairy-free, vegan, and mayo-free vinaigrette style made with healthy fats like olive oil that will benefit your body and your tastebuds. It mixes up in almost no time and is a perfect balance of salty and savory yet light and refreshing.
Start by mincing your garlic and letting it sit for about 10 minutes for maximum health benefits. Then combine all other ingredients in a small jar and give it good shake or whisk to mix.
Why Salmon?
Salmon is a great source of protein and healthy, brain-boosting fats. It’s solid nutrition profile puts in in my top 3 favorite protein choices. It also pairs so nicely with the Caesar dressing making it a double win. Chicken or shrimp would also be a good protein options or keep it vegan and a few more chickpeas. It’s so versatile!
Everything else:
The crispy chickpeas act as the crouton on this salad bringing a more nutrition-packed punch and less of a blood sugar spike that could occur from the refined carbs like a classic crouton. If you have an air-fryer, I wold use that to crisp up these little guys in no time. Otherwise, baking them works find too if you have 30 minutes to spare.
Avocado adds additional healthy fat and fiber. The radish and onion add a nutritious crunch. If you aren’t dairy-free, definitely add a sprinkle of a high-quality parmesan and fresh-cracked pepper to top it off before digging in. It pulls everything together making it feel like a “classic” Caesar.
Did you make this recipe? Let me know what you think of it in the comments!
Salmon Caesar Salad with Caesar Dressing (Dairy Free and Vegan!)
Equipment
- sheet pan
- oven
- small jar
- whisk
Ingredients
Salmon Salad:
- 2 portions wild-caught salmon
- 2 radishes, thinly sliced
- ½ an avocado, diced
- ¼ cup shredded or shaved parmesan
- ¼ cup red or white onion, thinly sliced
- ½ cup crispy chickpeas homemade or store-bought
- 1 large head of romaine, or 6-8 cups mixed greens 2 small artisan heads of romaine work too
Dairy-Free Caesar Dressing
- 1/3 cup extra virgin olive oil
- 1 tbsp dijon mustard
- tsp anchovy paste
- 1-2 tsp lemon juice
- salt and pepper to taste
- 1 garlic cloves, minced
Instructions
- Prepare the salad dressing first. Combine all ingredients in a small jar and shake vigorously to combine.
- Preheat oven to 425°. Coat each piece of salmon in a small amount of the Caesar dressing. Sprinkle with salt and pepper.
- When oven is ready, bake salmon for 9-10 minutes or until it has reached at internal temperature of 145.
- While salmon in cooking, chop the romaine and divide evenly among 2 salad bowls.
- Evenly distribute the avocado, onion, radishes, chickpeas, and parmesan over the two salad bowls.
- When the salmon is done, serve immediately over the salad and generously drizzle the homemade dressing over each bowl.
- Add more salt and pepper to taste and enjoy!
Homemade crispy chickpeas:
- Coat 1/4-½ cup cooked chickpeas in avocado or olive oil and sprinkle with salt, pepper, garlic, or whatever spices you prefer.
- Air fry the chickpeas at 400° degrees for 7-8 minutes or until desired crispiness.
- You can also bake at 400° for 20-30 minutes, but the air frying method is much faster!
