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Grilled Summer Caesar Salads
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2 or 4 Serving Dinner

Grilled Summer Caesar Salads

A classic Caesar salad contains crisp romaine lettuce and croutons tossed in a bold dressing often made with parmesan cheese, anchovies, and raw eggs. For our plant-based version, we turn to capers and vegan mayo for a rich, briny dressing. For an elevated, seasonal twist on this commonplace salad, we grill the lemon used in the dressing, as well as the croutons and avocado. While we love savoring summertime by grilling whenever possible, you can choose to enjoy your salad components fresh.

Tags: <600 Calories Soy-Free Nut-Free Less Prep High Fiber
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
530
FAT
36g
CARBOHYDRATES
49g
PROTEIN
11g

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INGREDIENTS

  1. 1 ciabatta bread roll, sliced
  2. 1 avocado, halved
  3. 1 lemon, zested and cut in half (divided)
  4. 1/2 tbsp Dijon mustard
  5. 1/4 cup vegan mayo
  6. 1 garlic clove, peeled and grated
  7. 2 tbsp vegan parmesan
  8. 1 tbsp capers
  9. 2 romaine lettuce heart, chopped
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Grill
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
530
FAT
36g
CARBOHYDRATES
49g
PROTEIN
11g

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INSTRUCTIONS

1
Grill the croutons, avocado, and lemon

Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Brush cut sides of ciabatta and avocado with 2 tbsp olive oil and sprinkle with salt and pepper. Place avocado and lemon on grill, cut sides down, and cook, undisturbed, until golden brown, 3 to 4 minutes. Place ciabatta on grill and cook until crispy and golden brown, about 2 minutes per side. (4-serving meal: use ¼ cup olive oil)(TIP: Use can also toast the ciabatte in the oven at 425°F for 2 to 5 minutes.)

2
Make the dressing

Whisk together Dijon, mayo, garlic, parmesan, just half the lemon zest, and capers in medium bowl. Squeeze juice from just 1 grilled lemon half into bowl and whisk to combine. Season to taste with salt and pepper. (4-serving meal: use 2 grilled lemon halves)

3
Serve

Cut toasted ciabatta into 1-inch cubes. Cut remaining grilled lemon half into wedges. Divide lettuce between plates and top with croutons. Scoop grilled avocado flesh from skin in one piece and set on top of salad. Serve with summer Caesar dressing and grilled lemon wedges. Enjoy!

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