Avocado & Asparagus Caesar Salad with Seeded Cracker Croutons

Avocado & Asparagus Caesar Salad with Seeded Cracker Croutons

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 2, 2022.
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There's no better way to celebrate the arrival of warmer weather than with this spring-inspired Caesar salad. Tender asparagus is tossed in smoky salt and served with a colourful mix of cos, tomatoes and avocado. You'll also find two options for making the classic croutons in this recipe; try making homemade seeded crackers using our easy cracker mix or leave that for another day and use the Wild Wheat focaccia instead.

Ingredients

Cracker

  • 1/2 pack seeded cracker mix
  • 1/8 cup olive oil
  • 1/4 cup water
  • 1/2 tsp salt

Croutons

  • 300g focaccia bread, diced 2cm
  • 1 drizzle of oil

Salad

  • 150g asparagus, ends trimmed
  • 1/4 tsp chipotle BBQ salt
  • 1 baby cos lettuce, leaves separated
  • 1/2 pack cherry tomatoes, cut into wedges
  • 1/2 avocado, cut into wedges
  • 2 tsp apple cider vinegar

To Serve

  • 2 Tbsp vegan cashew caesar dressing

Steps

  1. Preheat oven to 190°C (or 180°C fan bake).
  2. (See tip) If making crackers, combine all cracker ingredients in a large bowl and stir to form a soft dough. Cut a rectangle of baking paper as big as your baking tray and place on the bench. Place dough on top and dust with flour to prevent from sticking. Roll out to 5mm thick. Transfer paper, with dough, onto baking tray. Use a fork to prick the dough and brush with a little olive oil.
  3. Bake crackers for about 25 minutes, until golden and crispy. Allow to cool, uncovered, before roughly breaking into pieces. Alternatively, dice focaccia 2cm and toss on a lined oven tray with olive oil. Bake in the oven for about 8 minutes, or until golden.
  4. Bring a medium pot of salted water to the boil. Trim woody ends from asparagus and cook in boiling water for about 3 minutes, until bright green and tender. Drain and run under cold water, until cool. Leave to drain and season with chipotle BBQ salt measure.
  5. Separate lettuce leaves. Cut tomatoes into halves or quarters until the same size. Cut avocado into wedges. Toss all together with vinegar in a medium bowl. Season to taste with chipotle BBQ salt.
  6. Salad and asparagus topped with cracker croutons. Drizzle with cashew Caesar dressing.

Nutritional Information

Energy 3858 kj
922 kcal
Protein 22.0g
Carbohydrate 111.1g
Fat 40.2g