Avocado Caesar Salad

I don’t know about you guys, but for the past few years I have loved salad. It’s less about the lettuce than it is about whatever else is in it, but there’s really nothing like a nice, refreshing salad on a summer afternoon or evening.

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Even though I’m okay with eating most salad dressings, lots of them aren’t very healthy and don’t always help the salad out. So this is my take on the classic Caesar salad; romaine lettuce, creamy avocado, salty parmesan and a crisp, fried egg on top. It doesn’t need dressing, because the egg yolk coats each bite of the salad perfectly.

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While this might not be the healthiest salad out there, it’s hearty and filling, especially with the good fats the avocado provides and the protein from the egg.

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This different spin on the salad is really interesting and fun, and definitely worth a try on a hot day. Enjoy!

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Ingredients

  • 1 head romaine lettuce
  • ½ cup shredded parmesan cheese
  • 1 avocado, diced
  • 2 eggs
  • 1 cup croutons

Instructions

Fry the eggs on medium heat (I like to do sunnyside up, but over easy works just as well) until the whites are cooked, then turn off the burner and set aside.

Chop and rinse the lettuce and arrange ¼ of it on a plate, and top with ¼ of the avocado and ¼ cup of croutons. **repeat for second serving**

Layer the rest of the lettuce, the remaining avocado and croutons, then top with the parmesan and one egg for each salad.

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