Seared Avocado Salad with Vegan Caesar Dressing

Our favorite summer salad veggies with the absolute best dressing! We love all the creaminess that comes from this salad. The seared avocado has a little crunch on the outside, but is creamy and smooth on the inside along with perfect soft boiled eggs. And the almonds and cucumber add the perfect crunch! And don’t be intimidated by the vegan caesar dressing and all its ingredients, it is even better than the usual caesar. The best thing about this salad is that you can make it totally vegan by omitting the eggs and you can substitute the veggies for others if you would prefer something else (although these are all of our favorites!). This recipe is truly simple, delicious, and perfect for summer!

antabuse valium the miracle worker book essay source here dissertation francais methodologie popular critical essay editor service uk health partners viagra help with accounting assignment best descriptive essay writing site for mba casodex in local prostate cancer academic sample essays civil military relations in pakistan essay urdu watch sample thesis about pronunciation initial reason and primary use of viagra viagra priapism damage cialis drug wiki a nos amours pialat critique essay cialis used women phd thesis computer network security go to link resume format for fresh engineering graduates how to stop hair loss on accutane professional college homework example flonase pas cher viagra alternative amazon source site apa format in text citation paragraph number Makes: 2 servings

What You’ll Need

For the salad:

• 2 avocados, sliced in quarters lengthwise

• 1 generous cup of (grilled) corn off the cob

• 1 cup cubed cucumber

• 1/3 cup slivered almonds

• 2 cups baby arugula

• 2 soft boiled eggs (we cook these for 6 1/2 minutes in pre-boiling water, then put in an ice bath until cool)

• Oil (for the pan)

For the dressing:
(there will be a little extra after dressing the salad, save this and use later!)

• 1/2 cup non-dairy milk (oat, soy, almond, cashew, you choose!)

• 1/3 cup evoo (extra-virgin olive oil, this gives it more flavor)

• 1 medium garlic clove

• 1/8 tsp onion powder

• 1/8 tsp ground cumin

• 1/4 tsp salt

• 1 tsp dijon mustard

• A few cranks of pepper

• 1/4 cup nutritional yeast

• 1 tablespoon fresh basil leaves (chopped, or 1/4 tsp dried basil leaves)

• 1 tsp apple cider vinegar

To Make

Heat a cast iron pan to medium-high heat and grease with a little oil. Gently put the avocado quarters in the pan and. Sear for about 45 seconds on each side. In a large bowl, add the corn, cucumber, almonds, and arugula. In a blender (to ensure creaminess of dressing), mix all the ingredients for the dressing together then add to the salad mixture and toss. Serve with the seared avocado slices layered on top and the soft boiled eggs.


Emily & Lyla


Leave a comment

Your email address will not be published. Required fields are marked *