Baja Chopped Caesar Salad

This salad is great paired with grilled wild salmon, shrimp, chicken. Serve as written for a fun presentation, or chop the lettuce and toss like a traditional salad. If making this ahead of time, the dressing and protein can be cooked ahead of time, and the lettuce washed and patted dry.

Print Recipe Browse More Recipes

Course dinner, dressing, lunch, Salad

Ingredients

For The Baja Caesar Dressing:
½ cup whole milk greek yogurt or unsweetened coconut milk yogurt
¼ cup olive oil
2 limes juiced
2 teaspoons gluten-free worcestershire sauce
2 teaspoons anchovy paste
2 teaspoons dijon mustard
1 teaspoon sea salt
1 teaspoon pepper
For The Salad:
1 large or 2 small romaine lettuce heads sliced in half lengthwise
1 avocado cubed
¼ cup cilantro chopped
2-3 radishes thinly sliced
6 oz grilled wild salmon or other protein of your choice optional

Instructions

Blend all dressing ingredients together. Assemble the romaine pieces on a large platter and drizzle with dressing. Sprinkle radishes, cilantro and avocado over the top. If using, sprinkle with feta or fresh grated parmesan cheese to serve.