Cashew Cream Caesar Salad

Name: Cashew Cream Caesar Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 2 eggs; 1 small head cos lettuce (OR ½ large head), chopped; 2 tbsp Garlic Cashew Cream; 1/2 tsp Dijon mustard; 1-2 slices bread of choice (I use my homemade fluffy paleo bread), toasted; 1 tbsp capers

5 steps

Prep:15minCook:7min

I love making a Liv version of all the classics, and today it’s a Caesar inspired salad using my garlic cashew cream. Caesar salad actually has nothing to do with Julius Caesar but nevertheless, I wanted to create something that emulated that creamy garlic-y delicious salad, but also something that is healthy enough for a queen. With the perfect balance of protein and fat in this salad to keep you full. Tip: If you have garlic infused olive oil, drizzle a little over the top for some extra garlic’y goodness. Also, use cos lettuce in this recipe. Seriously if you need a lettuce for any recipe, don’t ever use iceberg, it kills me when people use iceberg lettuce. Cos is a much more flavourful and beautiful lettuce to choose.

Updated at: Thu, 17 Aug 2023 01:46:14 GMT

Nutrition balance score

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Ingredients

1 servings

2eggs

1 headcos lettuce

small, OR 1/2 large head, chopped

2 TbspGarlic Cashew Cream

½ tspdijon mustard

1slices bread

of choice, I use my homemade fluffy paleo bread, toasted

1 Tbspcapers

Instructions

Step 1

Bring a small pot of water to the boil. Reduce the heat slightly and plunge in the eggs. Set the timer for 7 minutes.

Step 2

To prepare the salad, in a small bowl combine the Cashew Cream and mustard with a dash of water to thin (about 1-2 tsp).

Step 3

Toss the lettuce and capers in a large bowl with the prepared dressing. And place the bread in the toaster.

Step 4

When the eggs are done, remove from the heat and plunge the eggs in cold water. Peel.

Step 5

Add the tossed salad to a plate to serve, top with toasted paleo bread crumbled on top and freshly boiled eggs. Sprinkle with salt and pepper and enjoy.

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