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Our family of 5 including 3 picky kids LOVED this recipe. We will definitely make it again!
Lainey
This Avocado Caesar + Green Beans Combo Is Magic.
Like, we’re here to talk about green beans, but pick anything from the garden and dunk it in this sauce and it will be your favorite food all summer.
Bjork’s parents were over for dinner a few weeks ago and I made a batch of air fryer chicken (because, what else?). We needed just one more thing to make it into a meal. I had a bag of green beans. I had a craving for this avocado caesar dressing. It was a perfect recipe meet-cute right there in a moment of pre-dinner chaos, and now it’s our summer meal formula.
The salty, bright creaminess of the caesar-like sauce gets all wrapped up with the tender, summery-fresh green beans and lil crispy bits on top and it’s just so good. Fun to look at, fun to eat, and a new summer favorite.
This + any protein is kind of the meal formula for us at the moment. And I feel like you could replicate this formula with almost any garden vegetable! Grilled or roasted zucchini, asparagus, or fresh tender garden lettuce (like a real Caesar).
Easy proteins I usually turn to:
- Air fryer chicken (my go-to)
- Air fryer salmon
- Baked chicken meatballs
- Grilled brats or chicken sausages
Finally, a special word of endorsement for the avocado caesar dressing in this recipe. No matter what veggie we serve it with, they absolutely love it. I have heard the same from so many of you on Instagram – specifically that your kids like it! I do not know what it is about this sauce, but if you are feeding kids, I hope this sauce alone unlocks something for you at mealtime.
It’s lemony and tangy and finger-licking delicious with minimal ingredient usage. My favorite!
Watch How To Make These Green Beans
Avocado Caesar Green Beans
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
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
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
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
Frequently Asked Questions For These Green Beans
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.
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!)
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!
Yes! Use vegan mayo and skip the parmesan.
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.
The BEST way to cook green beans, hands down! Excellent combination of sauce and crunch. So delicious!
So glad you love them!
The first time I saw this I automatically made it as a salad, thinking it was salad! It was delicious and my entire family loved it, even the 20 month old! I have been using the panko crispies on salads and veggies and keep making fresh batches. I use gluten free panko and this adds such a great crunch to so many dishes! Thank you!
This was superb! I loved the dressing, and it every component was easy to make. I used the dressing over other steamed vegetables too.
Yum yum yummy for my salads this week- used it for my asparagus instead of hollandaise sauce. Very good compliment to the asparagus . Then I used the left overs with my romaine for my lunches. So good.
Yikes!! You weren’t kidding — the dressing is really good! If I have to sacrifice an avocado to a recipe, this is the one as they are my favorite fruit. And I’m a big fan of this recipe. Everything works together. Not a pinch but a Wallop of Yum.
This recipe was TO DIE FOR. The whole family loved it and I doubled the sauce so I can use it on anything and everything.
this one is not a winner. pretty boring result for the amount of work involved.
I can’t believe how much my kids loved this recipe, even my picky-ish 5 year old! My older child raved. It was a smash! I made it with Follow Your Heart Vegan Mayo and it was deliciously creamy and not eggy. Will make it again and again, and this sauce and breadcrumb combo will go on everything!
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Simple & yummo! I got the huge freezer bag from Costco and seared them up.
I subbed mayo for *greek yogurt* (extra protein and personal preference)…. Delish. Kids still didn’t eat it lol but my husband and I had seconds. They missed out.
Sounds delicious! Thank you for sharing.
Thanks for sharing this avocado dish, can you share any apricot dish.
Has anyone tried it with crushed french fried onions instead of the panko? I have some leftover from Thanksgiving, but didn’t want to do the whole GB casserole again for Christmas.
These were DELICIOUS. A huge hit at the dinner party and easy to make (but those panko crumbles took a little longer than expected- recommend making them ahead of time! I waited to the end and got distracted in between every 30 sec stir) very quick and easy side that I will be repeating again very soon
This was a 10/10, we out the dressing and topping on beans and salmon and will absolutely make again, no changes!
Thanks to the author for sharing this simple yet elevated green bean recipe. I can tell it’s going to become a new go-to in my kitchen all season long!
Just made these tonight as I picked 4 qts of green beans in my CSA this week. I used Greek yogurt instead of mayo, but 100 will be made in repeat!! I love that every item is things I always have on hand.
Made this on the weekend for a Christmas in July party! (Live in Australia) and was a total hit.
Delicious!!!
I finally made the avocado Cesar and it was really good! I did green beans, onion, zucchini, and mushrooms on the Blackstone and this was the best sauce! The lemon was a pleasant pop and it was good in chicken and salad too. I will be making this again and again!
Healthy and good. Thank You.
Best green beans I’ve ever had!! Been telling all my family and friends. Quadrupled the recipe for an extended family dinner tonight. 10/10!
Glad you enjoyed it, Candice!
These are stupid good! And quite simple. My 2.5 year old sat on the counter dunking the cold blanched green beans in the sauce while I cooked the rest of dinner.
Ha! Love that!
OMG these were so good! I thought I’d like them but was not prepared for how much! The sauce is great and we were shocked by how much it tasted like Caesar dressing. Had them with leftover Peruvian chicken for an easy dinner. 5 star for sure! Thanks for another great recipe!
Yum! Sounds amazing!
Hi, I have 2 pounds of green beans so I’m planning on making more of the dressing. Can you help with how long this will keep and still taste okay due to the avocado? Thanks in advance!
Hi Holly! This will last about 2-3 days.
Creamy and flavorful! I put this on green beans and your air fryer chicken. Delicious!
This Avocado Caesar Green Beans recipe is a perfect summer side dish with its creamy, tangy dressing and crispy panko topping. It’s versatile, easy to make, and a sure hit with both kids and adults!