4.9 from 27 votes
Salmon and Avocado Caesar Salad
Crispy pan fried Salmon fillets meet Caesar salad for a twist on the traditional! Easy to make with creamy avocado slices, crunchy croutons, the tang of shaved parmesan cheese, a perfect runny poached egg on top and a lightened up Caesar dressing!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 Serves
Calories: 798 kcal
Course:
Main Course , Salad , Lunch , Dinner
Cuisine:
Italian
Ingredients
Salad:
- ½ cup cubed ciabatta or sourdough
- 5 oz x 2 fresh salmon fillets skin off
- 1 teaspoon garlic powder
- 1 pinch salt
- ½ medium lemon juiced
- ¼ cup diced bacon
- 2 large eggs poached or boiled
- 2 heads cos lettuce washed and dried
- 1 medium avocado sliced
- ½ cup shaved Parmesan cheese
Dressing:
- 2 tablespoons whole egg mayo full fat or reduced fat
- 3 tablespoons greek yogurt or sour cream full fat or reduced fat
- 1 tablespoon olive oil
- 1 clove garlic crushed
- 1 fillet anchovy finely chopped
- 1 tablespoon lemon juice a lemon
- 1 tablespoon freshly grated Parmesan cheese
- 1 pinch salt and pepper for seasoning
Instructions
- Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy.
- Rub the salmon fillets with garlic powder and salt. Heat a / with a drizzle of olive oil and fry salmon until golden on both sides and cooked to your liking. Remove the salmon; squeeze the lemon juice over each fillet and set aside onto a warm plate. Add the bacon to the same pan and fry until golden and crispy.
- While the bacon is frying, boil or poach your eggs to your liking (and don't forget to check your bread in the oven)! If poaching, bring a small pot of water and 2 teaspoons of white vinegar to a gentle boil over medium heat. Create a fast whirlpool in the centre of the water with a spoon, and while that water is swirling, crack your egg (one at a time) into the middle. Once the whites begin to set, spoon some water over the yolk until it begins to change in colour with a cloudy white top, and remove the egg immediately with a slotted spoon.
- To make the Caesar Dressing:
- Combine mayo, yogurt, oil, garlic, anchovies, lemon juice and parmesan in a small bowl, magic bullet blender, small blender or a small food processor. Mix together well, or blend if using a blender, until well combined; add salt and pepper to your tastes, and mix/blend again until smooth. Taste test.
- Assemble Salad:
- Combine lettuce with the salmon and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine; place the eggs on top and serve!
Cup of Yum
Notes
- Nutrition calculated for 2 serves, but this salad is VERY filling and could easily be split into 4 serves.
Nutrition Information
Calories
798kcal
(40%)
Carbohydrates
49g
(16%)
Protein
65g
(130%)
Fat
41g
(63%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
21g
Trans Fat
0.02g
Cholesterol
275mg
(92%)
Sodium
1316mg
(55%)
Potassium
3047mg
(87%)
Fiber
21g
(84%)
Sugar
12g
(24%)
Vitamin A
55062IU
(1101%)
Vitamin C
42mg
(47%)
Calcium
525mg
(53%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2Serves
Amount Per Serving
Calories 798
% Daily Value*
| Calories | 798kcal | 40% |
| Carbohydrates | 49g | 16% |
| Protein | 65g | 130% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 275mg | 92% |
| Sodium | 1316mg | 55% |
| Potassium | 3047mg | 65% |
| Fiber | 21g | 84% |
| Sugar | 12g | 24% |
| Vitamin A | 55062IU | 1101% |
| Vitamin C | 42mg | 47% |
| Calcium | 525mg | 53% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.