Salmon & Avocado Caesar Salad

This salad is so tasty!  Crispy pan fried Salmon fillets are a beautiful addition to this salad - especially with creamy avocado slices, crunchy croutons and shavings of Parmesan cheese.
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
    For the dressing
  • 3 tbsp Greek yogurt
  • 2 tbsp mayonnaise
  • 1 garlic clove (peeled & finely chopped)
  • 1/2 lemon (juice only)
  • 2 anchovy fillets
  • 1 tbsp olive oil
  • 30 g Parmesan cheese (grated )
  • freshly ground salt & pepper
  • For the salad
  • 120 g sour dough bread (cubed)
  • olive oil or cooking spray
  • 2 salmon fillets (skinned removed)
  • freshly ground salt
  • 1/2 lemon (juice only)
  • 2 smoked bacon rashers (chopped)
  • 2 gem lettuces (leaves separated)
  • 1 avocado (skin removed & sliced)
  • 2 free range eggs (boiled & halved)
  • Parmesan cheese (shaved)
  1. For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste. Place in the fridge until needed.
  2. Preheat oven to 200°C/180°C Fan/Gas mark 6.
  3. Place the cubed bread onto a oven tray, drizzle or spray with oil and bake for 10-15 minutes until golden & crispy.
  4. Heat a large frying pan over a medium heat and add a drizzle of olive oil. Season the salmon and place in the pan and cook the until it is cooked through. Set aside and drizzle with lemon juice. Add the bacon and cook until crispy.
  5. Meanwhile place the lettuce, avocado and eggs into a large bowl and drizzle over half the dressing, toss through until the salad is fully coated and divide the salad between two serving plates.
  6. Add the salmon, bacon, croutons and drizzle with the remaining dressing. Scatter with some Parmesan shavings and some freshly ground pepper. Enjoy!