Shrimp & Avocado Caesar Salad
A delicious paleo version of the popular caesar salad!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
- 2 heads iceberg lettuce
- 2 medium tomatoes
- 1 avocado
- 1 cucumber
- 12 shrimps
- 2 cloves garlic
- 1/4 tsp black pepper
- 1/4 tsp salt
- 8 slices bacon
Caesar Dressing (This makes 3/4 cup of dressing. You will need 1/2 cup for the entire salad.
- 1 egg yolk
- 2 tsp dijon mustard
- 2 cloves garlic cloves
- 1 tbsp anchovy paste
- 2 tsp black pepper
- 1 tbsp oregano
- 1/2 cup avocado oil or olive oil, 125ml
- 2 tbsp lemon juice
- 1/2 cup parmesan cheese optional* if you eat dairy
In a food processor add all of the ingredients except the avocado oil. Pulse for 1 minute until all nicely blended together. Add the olive oil in a slow stream while pulsing. Food processors usually have a small hole on the cover to add liquid. Pulse until all of the oil is added. This will thicken the salad dressing.
*If you eat cheese, you can add 1/2 cup of the parmigiano reggiano to the food processor and mix 30 seconds more.
Cook the bacon slices on medium heat in a large frying pan until nice and crispy. Set aside on some kitchen paper to absorb the excess oil. Do not discard the bacon fat, we will use it to cook the shrimps.
Peel the shrimps. Mince the garlic.
Add the minced garlic and shrimps to the bacon fat. Sprinkle the salt and pepper over. Cook for 2-3 minutes until the shrimps are a nice orange colour. Set aside.
Chop the bacon slices into tiny bits. Dice the tomato and cucumber. Slice the avocado and chop the lettuce into big pieces.
In an extra large plate or bowl, add the chopped lettuce leaves and cover with the shrimp, bacon, avocado, tomato, and cucumber.
Spoon 1/2 cup of caesar dressing over the entire salad.
Toss well and enjoy :)
Serving: 1serving | Calories: 395kcal | Carbohydrates: 15.78g | Protein: 13.22g | Fat: 32.15g | Saturated Fat: 5.75g | Cholesterol: 80mg | Sodium: 588mg | Fiber: 6.8g | Sugar: 4.81g