Avocado Greens Caesar Salad with Sweet Potato Croutons

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vegan, gluten-free and nut-free

Yield: 3-4 1x


  • 1 avocado
  • 1/4 cup filtered water
  • 2/3 cup vegan mayo
  • 2 tablespoons dijon mustard
  • 2 packages of Organic Girl Protein Greens (or greens of choice)
  • 1 medium sweet potato (organic if possible and wash well!)
  • 1 tablespoon avocado oil
  • 1/2 teaspoon black pepper


  1. Preheat oven to 425 degrees and line a baking dish with parchment paper
  2. Slice the ends off the sweet potato and slice into small rounds then slice in half
  3. Coat the sweet potatoes with avocado oil and black pepper then add to oven for 30 minutes (flipping half way)
  4. Scoop out the avocado from the skin and pit then add to food processor 
  5. Add in water, mayo and dijon (you can also add in any other spices!) then blend until creamy and well combined. If you want a thicker dressing, add more mayo or avocado and if you want a thinner dressing, add more water!)
  6. Remove dressing from food processor and toss together with greens, top with sweet potato croutons and enjoy!
  7. *Dressing will stay good for about 3-5 days but wait to mix dressing and greens together so salad is soggy
  • Author: Rachel