Grab a bag of green beans, quickly stir-fry an avocado Caesar, bake some bread, and let’s go! It’s some magic.

The combination of avocado, Caesar, and mung beans is fantastic.

We’re talking about green beans here, but you can pick anything from the garden and dip it in this sauce, and it’ll be your favorite food all summer.

Just a few weeks ago, Bjork’s parents came over for dinner, and I whipped up a batch of air fried chicken (because, what else?). With a bag of green beans and a craving for avocado Caesar dressing, I found the perfect recipe to bring a touch of elegance to our pre-meal chaos. And now, it’s our go-to summer dish.

The salty, bright creaminess of the Caesar sauce is delicious, wrapped in tender summer-fresh green beans and the crust on top. It’s fun to look at, fun to eat, and a new favorite for summer.

This + any protein is our current dietary formula. You can replicate this formula with almost any vegetable! Roasted or grilled zucchini, asparagus, or fresh garden lettuce (like an honest Caesar).

Simple proteins that I usually choose:

• Air fried Chicken (my favorite)
• Air fried fish
• Grilled chicken meatballs
• Grilled chicken or chicken sausage

Finally, the guacamole Caesar dressing in this recipe is highly recommended. No matter what vegetables we served, they loved it. Many people say that on Instagram – especially if your kids love it! I don’t know what’s going on with this sauce, but if you’re feeding kids, I hope this sauce untangles something for you while you eat.

The intense lemon flavor makes you want to eat it with minimal ingredients. My favorite!

Welcome to my home! Let’s make these green beans.

1. Cook your green beans!

I cook them for 3-4 minutes so that they turn bright green. If you cook for more than 5 minutes, the green beans you get will most likely turn dark green. Bright green!

2. Quickly stir the avocado Caesar dressing.

I love this little blender, which whisks the sauce quickly. This avocado Caesar is so good.

3. Make your pancakes (if you want).

Heat them in the microwave for 30-45 seconds, stirring and repeating until they turn golden brown. They can be kept in the fridge and used for many things. Now, I love putting them in a nice Italian salad.

4. Assemble with ingredients.

First, the green beans, then the dressing, then the toast, and then the Parmesan cheese. If you like, add red pepper, freshly ground black pepper, or lemon zest!

4. You’ve done it! Yum!

You can put it in a large family dish (as shown in the image) or put small piles of green beans on individual plates and do so. Either way, chop up the beans to blend in with the rich, creamy Caesar and crunchy pieces. Good.

1. Make the Avocado Caesar: Blend everything in a small blender jar until a smooth sauce/dressing forms. Taste and adjust (note, it’s delicious). If it’s too thick, add some extra water until it runs smoothly off the end of the spoon.
2. To make Panko shortbread, Combine the Panko, garlic powder, olive oil, and salt in a small microwave-safe bowl. Microwave for 30 seconds, stirring each time, until the Panko turns golden brown (about 2-3 minutes). It’ll be hot—be careful, and don’t taste it yet.
3. Cook the green beans: Cook the green beans for 3-5 minutes until light green. If you want to preserve the best color, drain the water and transfer it to a bowl with ice water to shock the green beans and prevent them from cooking further. It’s unnecessary, but I do it sometimes because I like bright green!
4. Assemble and serve: Place the green beans on a platter, top with the avocado Caesar, and sprinkle with some shortbread and grated Parmesan cheese. (You may have a little avocado Caesar left over; I never have a problem running out!) Add lemon zest, black pepper, or chili flakes if you like. Serve hot or cold with your favorite protein and maybe a little sauce to soak it in. That’s great!