The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you’re eating a salad with a Caesar dressing.

　　

Ingredients

6–8 servings

　　

Salad

2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)

　　1 cup cherry tomatoes, quartered

　　1/4 pound bacon, cooked until crispy and chopped into small pieces

　　1 1/2 pounds cooked chicken, chopped

　　2 avocados, pitted and diced

　　

Caesar-ish Dressing

1 avocado, pitted and peeled

　　4 anchovy fillets, rinsed

　　Juice of 1/2 lemon

　　1 clove garlic, peeled and smashed

　　2 tablespoons extra-virgin olive oil or avocado oil

　　1 teaspoon Dijon mustard (optional)

　　

Step 1

In a food processor or blender combine all the dressing ingredients and puree. Add more oil ifyou want a thinner consistency.

　　

Step 2

Place all the chopped salad ingredients in a large bowl and toss with the dressing. It’s that easy!

　　

Note

Step 3

If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.

　　

Variations

Step 4

Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).

　　From Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals © 2017 by Julie & Charles Mayfield. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.