Lemon Parmesan Sesame Salad
This Lemon Parmesan Sesame Salad features crispy homemade croutons, creamy avocado, zesty lemon vinaigrette, and toasted sesame seeds for a nutrient-packed, flavor-rich dish you'll love.
Ingredients
- 2 cups torn ciabatta bread
- 1 clove garlic grated
- 2 tablespoons extra virgin olive oil
- 6 cups mixed salad greens
- 1 cup mixed fresh herbs: basil, dill, thyme
- 1 cup grated Parmesan cheese
- 3 tablespoons toasted sesame seeds
- 1–2 avocados cubed or sliced
- 1/3 cup extra virgin olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons lemon juice
- 3 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chili flakes optional
Instructions
- Preheat your oven to 425°F. Toss the ciabatta bread pieces with grated garlic, a pinch of salt, and olive oil. Spread them out on a baking sheet in a single layer and bake for 10–12 minutes until golden and crisp.
- In a large salad bowl, combine the mixed greens, fresh herbs, grated Parmesan, toasted sesame seeds, and the homemade croutons.
- To prepare the vinaigrette, combine extra virgin olive oil, toasted sesame oil, lemon juice, champagne vinegar, Dijon mustard, honey, garlic powder, and a pinch of salt and pepper in a jar. Secure the lid and shake vigorously until emulsified. Taste and adjust seasoning as needed.
- Drizzle the vinaigrette over the salad ingredients, tossing gently to combine and ensure each element is coated. Add the cubed or sliced avocado on top. Sprinkle with chili flakes, if you like some heat. Serve immediately for the best flavor and texture.
Notes
Store undressed salad and vinaigrette separately in airtight containers. Dressing can be made 3 days in advance. Kid-friendly and customizable with optional proteins like chicken or shrimp.