new caesar salad with oat croutons

  • 1 cup (90g) rolled oats
  • 2 tablespoons sunflower seeds 
  • 2 tablespoons flaked almonds 
  • 1 tablespoon maple syrup 
  • 3 cloves garlic, thinly sliced 
  • ¼ cup (60ml) olive oil 
  • sea salt and cracked black pepper 
  • 2 baby cos lettuce, outer leaves removed and quartered 
  • 2 avocados, seeds removed and
    thinly sliced 
  • 1 tablespoon finely chopped chives,
    to serve 

buttermilk dressing

  • ⅓ cup (80ml) buttermilk 
  • 1 tablespoon finely grated parmesan 
  • 2 tablespoons lemon juice
  1. Preheat oven to 180°C (350°F). Place the rolled oats, sunflower seeds, flaked almonds, maple syrup, garlic, oil, salt and pepper in a bowl and toss to combine. Spread the mixture out on a large, lightly greased baking tray and bake, stirring occasionally, for 15 minutes or until golden. Set aside to cool. 
  2. To make the buttermilk dressing, place the buttermilk, parmesan, lemon juice, salt and pepper in a bowl and whisk to combine. Divide the lettuce and avocado between 4 bowls. Top with the buttermilk dressing, oat croutons and chives to serve. Serves 4.
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