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Salmon Caesar Salad with Caesar Dressing (Dairy Free and Vegan!)

A healthier take on a classic salad. Perfect for lunch or dinner!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Dressings, Lunch, Main Course, Salad
Cuisine: Italian, Mediterranean

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

Equipment

  • sheet pan
  • oven
  • small jar
  • whisk

Method
 

  1. Prepare the salad dressing first. Combine all ingredients in a small jar and shake vigorously to combine.
  2. Preheat oven to 425°. Coat each piece of salmon in a small amount of the Caesar dressing. Sprinkle with salt and pepper.
  3. When oven is ready, bake salmon for 9-10 minutes or until it has reached at internal temperature of 145.
  4. While salmon in cooking, chop the romaine and divide evenly among 2 salad bowls.
  5. Evenly distribute the avocado, onion, radishes, chickpeas, and parmesan over the two salad bowls.
  6. When the salmon is done, serve immediately over the salad and generously drizzle the homemade dressing over each bowl.
  7. Add more salt and pepper to taste and enjoy!
Homemade crispy chickpeas:
  1. Coat 1/4-½ cup cooked chickpeas in avocado or olive oil and sprinkle with salt, pepper, garlic, or whatever spices you prefer.
  2. Air fry the chickpeas at 400° degrees for 7-8 minutes or until desired crispiness.
  3. You can also bake at 400° for 20-30 minutes, but the air frying method is much faster!

Notes

Recipe adapted from: https://therealfoodrds.com/salmon-caesar-salad-grain-bowl/