Avocado Caesar Dressing (no vinegar or eggs)

Avocado Caesar Dressing (no vinegar or eggs)

Looking for a healthy caesar salad dressing? This caesar dressing uses avocado instead of eggs and no vinegar so it’s still super creamy and flavorful, but low in calories and fat. Less than 60 calories per serving!

ceasar salad
Homemade Healthy Caesar Salad

I have a friend who has a few allergies and one of them is vinegar. Looking through ingredients for some stuff and a lot have vinegar as a base especially salad dressings. I have been testing some ingredients and looking through online and found some awesome recipes to substitute vinegar. This recipe will be one you save and use time and time again.

How to Make Healthy Caesar Dressing

When it comes to caesar salad dressing , it’s typically made with eggs and loaded with processed oils, but I’ve created a delicious, healthier avocado caesar dressing that’s creamy and light but still packed with all the caesar flavor you love.

Bonus points: this dressing couldn’t be much easier to make – just throw everything into a blender or food processor and blend until smooth! No separating egg yolks or whisking. Simple and easy to make

Anchovies are Packed with Nutrition

Let’s talk about the elephant in the room: anchovies. I know they’re scary and a little weird, but let me tell you – they are nutrition powerhouses and are what gives caesar dressing that unique flavor! They are high in omega-3 fatty acids, which are really important in the standard American diet. They are also high in calcium and vitamin K, which help with bone health (yes please!). Last but not least, they pack a surprising punch in the protein department! If you’re freaked out by using anchovy fillets, you can also use anchovy paste (found in your grocery store near the tuna) and honestly I use the paste more than buying a can of anchovy fillets.

Avocado Caesar Dressing (no vinegar or eggs)

Recipe by Lucy ChesnaCourse: Salads, Dressings, DipsCuisine: American


Prep time




Resting Time




  • 1/3 cup mashed avocado

  • 2 cloves garlic, minced

  • 3 Tablespoons lemon juice

  • 1 teaspoon anchovy paste

  • 1 Tablespoon olive oil

  • 2 teaspoons Worcestershire sauce

  • 1/2 teaspoon dijon mustard

  • 1/4 cup shredded or shaved parmesan cheese (or nondairy shredded cheese)

  • 3/4 teaspoon sea salt

  • 1/4 teaspoon ground pepper

  • 2 Tablespoons water

  • 2 Tablespoons unsweetened almond milk


  • Add all ingredients into a high powered blender or food processor and blend until smooth.
  • Taste and add additional salt and pepper if needed.
  • Put in the refrigerator for 15 minutes before serving with salad

Nutrition Information

Serving: 2 Tablespoons 

Calories: 58 kcal 

Carbohydrates: 2g 

Protein: 2g 

Fat: 5g Saturated

Fat: 1g 

Cholesterol: 4mg 

Sodium: 336mg 

Fiber: 1g 

Sugar: 2g

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