This healthy caesar dressing uses Greek yogurt instead of mayo so it’s lighter, higher in protein and so much better than store-bought!
I love caesar salads, but I always avoid ordering them out because they’re typically high in calories and fat and don’t have much nutrition. They’re made with just lettuce, cheese and croutons and the dressing is typically made with raw egg yolks or mayo and processed oils.
I already have an avocado caesar dressing on the site, but I was craving the real deal caesar dressing one night, so I decided to whip up a healthier version with Greek yogurt. And if I do say so myself, this dressing is absolutely delicious and is packed with all the caesar flavor you love while being egg-free and lighter in calories and fat than a traditional caesar dressing. It’s perfect for my kale caesar salad!
Why You’ll Love This Dressing
It’s egg-free! Instead of mayo or egg yolks typically found in caesar dressing we’re using Greek yogurt, which has less fat and calories and more protein.
It’s creamy and still packed with all the caesar flavor you love.
Super simple to whip up. Just add all your ingredients to a blender and blend until smooth and creamy.
One signature ingredient in caesar dressing is anchovies. It’s what gives caesar dressing that unique flavor. And trust me, this dressing won’t taste fishy at all!
I know anchovies are intimidating and a little weird, but let me tell you – they are nutrition powerhouses. They are high in omega-3 fatty acids, which are really important in the standard American diet. They are also high in calcium and vitamin K, which help with bone health (yes please!). Last but not least, they pack a surprising punch in the protein department (1 serving of anchovies has 13 grams of protein)!
If you’re freaked out by using anchovy fillets, you can totally use anchovy paste (found in your grocery store near the tuna) — whichever is easier for you!
garlic – fresh garlic will add the best flavor.
lemon juice – use freshly squeezed lemon juice as opposed to the lemon juice you can buy at the store!
extra virginolive oil – I recommend using high-quality olive oil here, trust me! It will take this dressing to the next level.
anchovy paste – this is what gives caesar dressing that unique umami flavor! You can also use 2 anchovy filets instead of the paste if you prefer.
Worcestershire sauce – adds more of that savory, umami flavor and a bit of saltiness.
Greek yogurt – we’re using full fat plain Greek yogurt in place of mayo or egg yolks that are usually found in caesar dressing. This adds creaminess as well as some protein and vitamins. You can also use low-fat or non-fat Greek yogurt.
dijon mustard – another signature ingredient of caesar dressing.
parmesan cheese – I recommend using freshly grated parmesan cheese for the best flavor.
sea salt and black pepper – just a pinch to bring all of the flavors together.
How to Make
You’re simply going to add all your ingredients to a blender and blend until smooth and creamy. It’s that easy! If your dressing is too thick, you can add some water, 1 Tablespoon at a time.
What Can I Use Instead of Anchovies?
As I mentioned before, the anchovies are what give this caesar dressing that classic caesar flavor, so I don’t recommend skipping them! That said, if you just can’t get behind anchovies or can’t find any there are a few substitutions you could try.
Worcestershire sauce: Since Worcestershire sauce is made with anchovies, this is probably your best substitution. This recipe already calls for Worcestershire sauce, but if you’re skipping the anchovies I would add 1-2 more teaspoons.
Fish sauce: Fish sauce is typically made from fermented anchovies, making it a good substitute for the anchovies in this dressing.
Capers: If you need a vegan/vegetarian substitute for anchovies capers would be a good option. They’re similar to anchovy paste in that they’re soft and oily and have a salty and umami flavor.
How to Serve
This dressing can be enjoyed in a variety of different ways. Here are some ideas:
I recommend storing leftovers in an airtight container for up to one week in the refrigerator. I use these 8 oz mason jars and plastic lids for storing so I can easily shake to re-mix the ingredients before serving.