Step 1

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.

Step 2

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.

Step 3

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!

Step 4

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!