Spinach-Avocado Caesar Salad

By ltrodrigu

Ingredients

• 2 slices crusty whole-wheat bread (about 2 ounces)
• 1 tablespoon olive oil
• 1/4 teaspoon Italian seasoning
• 1 hard-cooked egg
• 1 Hass avocado, coarsely chopped
• 2 tablespoons warm water
• 2 tablespoons grated Romano cheese
• 2 teaspoons red wine vinegar
• 1 teaspoon minced garlic
• 1/4 teaspoon dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6 cups baby spinach

Preparation

Step 1

Toast the bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into ½" cubes. Set aside.

Peel and halve the egg and place the yolk in a large bowl. Chop the white and set aside.

Add half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat.

Serve individual salads with the croutons scattered on top.