Smoked Salmon and Avocado Caesar Salad

Smoked Salmon and Avocado Caesar Salad

By: Layla Pujol

Posted on: July 21, 2014

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Dressing:, 4 ounces of plain yogurt, 3 or 4 garlic cloves, crushed, 4 tablespoons of grated parmesan, 2 teaspoons of mustard, ½ cup of olive oil, 2 tablespoons of lemon juice, 1-2 anchovy fillet, Salt and pepper to taste, Garlic waffle croutons:, 4 Van’s Waffles, 2 tablespoons of butter, softened, 1-2 garlic cloves, crushed, Caesar salad:, 8 ounces of romaine lettuce (about 2 heads) – washed, dried, and cut into small pieces, 4 ounces of smoked salmon, cut into small to medium size pieces, 1 large avocado - pitted, peeled and cut into slices, ¼ cup of shredded parmesan, 2 tablespoons of chopped parsley,



Combine all the ingredients in a small food processor and mix until you have a smooth sauce and the olive oil is well incorporated. Taste and adjust as desired. Refrigerate the dressing until ready to use.


Toast the waffles as you would regularly, using the lightest setting option

Mix the butter with the garlic.

Spread the butter onto the lightly toasted waffles and cut them into small pieces.

Place the waffle pieces on a baking sheet.

Place the baking sheet under a hot oven broiler for about 4-5 minutes, then turn them over and broil for another 2-3 minutes, or until nice and crispy. Exact times will vary based on each oven, keep an eye on the waffle croutons while they’re under the broiler.


Toss the romaine lettuce pieces with the salad dressing and 1 tablespoon of the grated parmesan.

Add the smoked salmon and avocado slices.

Top with the croutons and sprinkle with the chopped parsley and remaining parmesan.

Serve immediately.