Cashew Cream Caesar Salad

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.
Serves:

1

Prep Time:

15 minutes

Cook Time:

7 minutes

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Cashew Cream Caesar Salad

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.

Cashew Cream Caesar Salad

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.

Serves:

1

Prep time:

15 minutes

Cook time:

7 minutes

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
METHOD
  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.
  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).
  3. Toss the lettuce and capers in a large bowl with the prepared dressing. And place the bread in the toaster.
  4. When the eggs are done, remove from the heat and plunge the eggs in cold water. Peel.
  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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