Mediterranean Caesar Salad with Cilantro-Lemon Dressing
A refreshing Mediterranean spin on the classic Caesar—made with crisp romaine, creamy avocado, tangy feta cheese, and a herby lemon-garlic dressing. This salad is both vibrant and satisfying, with toasted pita chips or chickpea croutons bringing just the right crunch. Perfect as a light lunch or hearty side.
Time:
Prep Time: 15 minutes
Cook Time (for optional croutons): 10 minutes
Total Time: 25 minutes
Ingredients
For the Salad:
1–2 heads romaine lettuce, chopped
1–2 large avocados, diced
⅓ cup crumbled feta cheese (in place of cotija)
2 Tbsp chopped fresh parsley or mint (or a mix of both)
½ cup cherry tomatoes, halved (optional for color and freshness)
1 small cucumber, sliced or diced
¼ red onion, thinly sliced (optional)
Toasted whole grain pita chips or chickpea croutons (for crunch)
Salt and pepper, to taste
For the Cilantro-Lemon Dressing:
¾ cup extra virgin olive oil
1 egg yolk* or 2 Tbsp plain Greek yogurt (for a lighter version)
⅓ cup fresh lemon juice
¼ cup chopped fresh cilantro
1–2 small garlic cloves
1 tsp Dijon mustard
½ tsp sea salt
½ tsp black pepper
2 Tbsp water (to thin, if needed)
Optional: 2 Tbsp grated Parmesan cheese for extra umami
Note: If concerned about raw egg yolk, use pasteurized eggs or opt for Greek yogurt.
Instructions:
Make the Dressing:
In a blender or food processor, combine the olive oil, egg yolk or yogurt, lemon juice, cilantro, garlic, Dijon, salt, pepper, and Parmesan (if using).
Blend until smooth and creamy. Add water as needed to reach desired consistency. Set aside.
Prepare the Salad Base:
Wash and chop the romaine. Dice avocados and chop herbs.
Slice or dice cucumber and red onion if using.
Toss romaine, avocado, cucumber, onion, herbs, and feta in a large bowl.
Add Dressing and Croutons:
Drizzle the salad with your cilantro-lemon dressing and toss gently to coat.
Top with toasted pita chips or chickpea croutons just before serving for crunch.
Tips
Use a salad spinner to dry romaine thoroughly—helps the dressing stick.
Add avocado just before serving to prevent browning.
Store leftover dressing in the fridge for up to 3 days.
Variations:
Protein Add-ins: Grilled chicken, shrimp, salmon, or hard-boiled eggs make this a full meal.
Dairy-Free Option: Use dairy-free yogurt, skip the feta and Parmesan, or use vegan alternatives.
Spice It Up: Add a pinch of cayenne or a slice of jalapeño to the dressing.
Crunch Upgrade: Swap pita for spiced roasted chickpeas for extra Mediterranean flair.
Q&A
Q: Can I make the dressing ahead of time?
A: Yes! Store it in a sealed jar in the fridge for up to 3 days. Shake well before using.
Q: What if I don’t like cilantro?
A: Sub with flat-leaf parsley or a parsley-mint combo for a milder, fresh flavor.
Q: Can I use store-bought croutons?
A: Sure! But for a Mediterranean twist, toasted pita chips or roasted chickpeas are best.
Q: How do I keep avocado from browning?
A: Toss avocado with lemon juice before adding, or add it right before serving.
Nutrition Info (Approx. per serving, based on 4 servings):
Calories: 370 kcal
Protein: 7 g
Fat: 32 g
Carbohydrates: 15 g
Fiber: 5 g
Sugar: 3 g
Sodium: 450 mg
Values may vary depending on additions like protein or crouton type.
Conclusion:
The Mediterranean Caesar Salad with Cilantro-Lemon Dressing is a zesty, herb-forward twist on the traditional Caesar. Loaded with creamy avocado, bright herbs, and a tangy dressing, it’s both nourishing and flavor-packed. With customizable toppings and a simple prep process, it’s perfect for busy weeknights, healthy lunches, or standout sides at any gathering.