Avocado Caesar Salad with Halloumi Cheese Croutons

Prep Time: 20 mins | Cook Time: 6 min. | Course: Dinner | Servings: 4

Avocado caesar salad drizzled with a creamy avocado caesar dressing and crispy, salty halloumi cheese croutons. Avocado-up your caesar salad. Inspired by The Feed Feed; Sara Tane https://thefeedfeed.com/saratane/little-gem-caesar-salad-with-crispy-halloumi-croutons and Clare Langan https://thefeedfeed.com/ClareLangan/avocado-oil-caesar-salad 

2 heads of little gem lettuce, cut into bite-size pieces

2 green onions, sliced

1-pint cherry tomatoes, halved

1 cocktail cucumber, sliced

1 ½ avocados, diced

Parmesan cheese, grated or shaved

4 oz halloumi cheese, cubed and dried on paper towels

½ cup avocado oil, for frying

In a salad bowl, combine lettuce, green onions, tomatoes, cucumber, avocado and parmesan. Heat avocado oil in a large skillet over medium-high heat. Fry cheese until golden and crisp on both sides. Remove croutons to a plate to cool before topping the salad. Dress finished salad with avocado caesar dressing.

Avocado Caesar Dressing:

1 egg

2 cloves garlic

1 anchovy or 1” anchovy paste

1 Tbsp dijon mustard

¼ cup red wine vinegar

1 lemon, zested and juiced

½ an avocado

Salt and pepper, to taste

1 cup olive oil

Drop egg, garlic, anchovy, dijon, red wine vinegar, lemon zest, lemon juice, avocado, salt and pepper to a blender. Blend to combine and shop garlic fine. Very slowly, drizzle olive oil in while the motor is running. Dressing will thicken while blending. Store leftover dressing in a mason jar in the fridge.