Can I use a different vegetable?

YES please repeat this style with every vegetable you can think of! This would be an amazing way to build any kind of garden-vegetable side dish for summer! Fresh lettuce, grilled zucchini, asparagus... someone on Instagram suggested doing this with broccoli and I haven't been able to stop thinking about it. I might need to try that ASAP.

What proteins work well with this recipe?

I've said it a few times now but it's worth saying again: I think this + any easy protein makes the perfect summer meal formula. For the easiest option, you could do a store-bought chicken sausage or grilled brats. For a medium effort option, grilled chicken or shrimp, baked salmon, or obviously I'm going to recommend our house favorite air fryer chicken or air fryer salmon ! (We have an air fryer tofu recipe that is amazing, but for some reason it doesn't seem right with this recipe. If you're looking for a veg protein I would suggest something like a veggie burger or grilled tofu !)

How do you store the leftovers?

In the fridge, separately. The sauce, crispies, and Parmesan (obvi) keep really well in the fridge! You can either cook your green beans fresh each time you make this, or you can cook a big batch of the beans and then reheat them before adding your toppings. This also works to eat room temperature or cold!

Can you make this vegan?

Yes! Use vegan mayo and skip the parmesan.

Can you use something other than mayo?

I found mayonnaise to be the right ingredient to add creaminess and flavor to the dressing. If you really don’t want to use mayo, you could sub Greek yogurt (more tangy flavor), or just leave it out altogether with the consequence of a more watery but still delicious dressing.

Avocado Caesar Green Beans Recipe

Description

These Avocado Caesar Green Beans are some type of magic! Tender green beans, a zippy avocado caesar, and toasty panko all over top.

Ingredients

Units Scale

Avocado Caesar Dressing:

half an avocado
1/4 cup mayonnaise
1/4 cup water (up to 1/2 cup)
1 large clove garlic
1/2 tablespoon Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon salt

Panko Crispies:

1 cup panko breadcrumbs
1/2 teaspoon garlic powder
2 tablespoons olive oil
pinch of salt

The Green Beans

12 ounces green beans, ends trimmed
Parmesan for topping

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Instructions

Make the Avocado Caesar: Blitz everything in a small blender jar until smooth sauce / dressing forms. Taste and adjust (look out, it’s really good). If it’s too thick, add some extra water until it drizzles smoothly off the end of a spoon.
Make the Panko Crispies: Mix panko, garlic powder, olive oil, and salt in a small microwave-safe bowl. Microwave in 30 second increments, stirring after each one, until the panko starts to turn golden (about 2-3 minutes total). It’ll be very hot – be careful, don’t taste it yet.
Cook the Green Beans: Boil green beans for 3-5 minutes until bright green. If you want to preserve the best color, drain and transfer to a bowl with ice water to shock the green beans and stop them from cooking further. Not necessary, but I do this sometimes because I like the very bright green!
Assemble and Serve: Arrange the green beans on a platter, top with dollops of the avocado caesar, and sprinkles of panko crispies and grated Parmesan. (You’ll probably have a little bit of avocado caesar left which I never have any issues using up!) Add lemon zest, black pepper, or chili flakes if you want. Serve warm or cold with your favorite protein, and maybe a little extra sauce for dunking. So good!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sides
Method: Stovetop
Cuisine: American

Keywords: caesar dressing, avocado caesar, green beans, side dish