Keto Caesar Dressing Recipe
I remember the day I found out that Caesar salad dressing had anchovies in it {insert sick emoji face here!!}. I was not okay with that. I was also immature and didn’t know why I wasn’t okay with that, just that it sounded gross.
I’m still not a fan of canned fish (which is unfortunate since my whole family loves sardines), but I’m totally fine with them in my salad dressing if I can’t really taste them. I’m not picky about much, except fishy things. And mushrooms, but that’s another story for another day.
Clean Ingredient Caesar Dressing
What I’m not really fine with at all is preservatives and artificial anything in my food. I refuse to buy salad dressings at the grocery store because they all have weird ingredients, and for some unknown reason, a surprising number of restaurants add sugar to their salad dressings. Very unnecessary.
So I make all of our dressings and they actually taste better than anything from the store or restaurants. If you like your Caesar with a little more parm and a little less lemon juice, you can alter it to suit your tastes. The beauty in making your own food…
Caesar Salad
Ingredients
Caesar Dressing
- 2 Tbsp Paleo Lime Mayo
- 2 tsp Dijon Mustard, we prefer Sir Kensington's
- 2 cloves Garlic
- 4 Tbsp Fresh Squeezed Lemon Juice
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Salt
- 1 cup Avocado Oil
- 1/2 cup Shredded Parmesan, not shelf stable stuff
Caesar Salad
- 2 Chicken Breasts
- 1 Tbsp Avocado Oil
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 head Romaine Lettuce, chopped
- 2 cups Baby Spinach
- 1/2 cup or more Shredded Parmesan, not shelf stable stuff
Instructions
Caesar Dressing
- Add all dressing ingredients (except Parmesan cheese) to the bowl of a food process or in a blender. Process on high until the garlic is minced down and the mixture is smooth. Add in the cheese and pulse until it is incorporated but not completely smooth. Pour into a glass bottle/jar and store in the fridge (up to 2 weeks) until ready to use.
Caesar Salad
- Place a skillet or griddle on the stove over medium heat. In a mixing bowl, add the chicken breasts, avocado oil, salt, and pepper. Stir to evenly coat. When the skillet/griddle is hot, add the chicken and cook, turning as needed, until fully cooked through and no longer pink. Remove from skillet and let rest for at least 5 minutes before slicing.
- Divide the romaine lettuce and spinach evenly between 4 salad bowls. Sprinkle the shredded Parmesan on the lettuce, and top with slices of chicken breast. Drizzle with desired amount of Caesar dressing and eat immediately.
Notes
- If you prefer more crunch to your Caesar salad (like croutons), we love using Parmesan crackers (like Whisps).
Nutrition Information
Yield 4Amount Per Serving Calories 393Total Fat 27gSaturated Fat 9gUnsaturated Fat 0gCholesterol 67mgSodium 1272mgCarbohydrates 8gFiber 3gSugar 2gProtein 29g
Nutrition is calculated by a third party and may not be 100% accurate
Mona
Sunday 15th of July 2018
Without a measurement for the dressing per serving, how can you say the nutrients are for 1/4 the recipe? The instructions for the dressing would make (at minimum) 1 cup of dressing---does that mean a serving of dressing is 1/4 cup?
Stefanie Fabrizi
Wednesday 11th of July 2018
im confused...are the macros for the dressing or the dressing including the greens? and what is the serving for the dressing?
Kendra Benson
Wednesday 11th of July 2018
The recipes makes 4 servings, so the nutritional facts are for 1/4 of the recipe, including both the salad and dressing.