Table of Contents for healthy caesar salad & healthy caesar dressing
Ingredients for healthy caesar salad
How to make
Preparation Video
Nutrition Facts
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Recipe Video
Caesar Salad reinvented with great dressing.
Healthy caesar salad full of plant-based protein and a lot of nutrients to feel full and nourish your body is so easy. Salad, tomatoes and sprouts just need to be washed and cutted. Vegan or vegetarian chicken takes 2 minutes to fry. Croutons are also pretty quick – just cut the bread (and I recommend using whole wheat bread for more nutrients), add some oil, spices and bake it! The croutons get so delicious – you can use them for soups and other salads. The best thing about this recipe is the dressing. It is lower in fat and calories, than a regular caesar dressing. Mix all the ingredients and let it chill a little bit. It is really important to make the dressing first and then wash, cut, fry and bake everything else. Why? Because the ingredients of the dressing need some time to combine and develop a truly amazing taste.
Looking for more healthy salads recipes? Take a look at my salad bowl – so simple ingredients and no cooking and one of the best dressings I have ever made. Or brussel sprouts salad – pure health for your body packed in delicious seasoning.
How to make healthy caesar salad & healthy caesar dressing
Ingredients
Healthy caesar dressing:
- 80 g greek yogurt
- 40 g finely grated parmesan
- 30 g squeezed lemon juice
- 20 g finely grated red onion
- 10 g maple syrup
- 5 g salt
- 50 g water
- black pepper to taste
Salad:
- 375 g iceberg lettuce
- 20 g tomatoes
- 45 g sprouts
- 300 g fried vegan chicken
- 30 g Parmesan cheese sprinkle on top of the salad
Croutons:
- 130 g bread I used whole grain bread
- 8 g oil
- 1 tsp. oregano
- ½ tsp. paprika
- ½ tsp. coriander
- ⅓ tsp. salt
Instructions
- I recommend preparing a healthy caesar dressing first and let it sit and absorb all the spices and ingredients while you cook and prepare the rest. It is really the best, if you let it chill and develop a taste. Mix 80 g greek yogurt, 40 g finely grated parmesan, 30 g freshly squeezed lemon juice, 20 g finely grated red onion (with juice), 10 g maple syrup, 5 g of salt, 50 g of water and
- black pepper to taste. Let the dressing sit and absorb all ingredient, while you prepare the rest.
- Cut 130 g of bread into pieces. I used whole grain bread. Mix the spices in a bowl: 8 g of oil, 1 tsp. oregano, ½ tsp. paprika, ½ tsp. coriander, ⅓ tsp. salt. Add bread to spices and mix.
- Bake at 180 C / 355 F for 10-15 minutes.
- Fry 300 of vegan/ vegetarian chicken (I am vegetarian, so use vegan chicken, but if you eat meat, you can use regular chicken) in a pan. Wash 375 g iceberg lettuce, 20 g tomatoes and 45 g sprouts. Cut if necessary. Grate parmesan cheese. I like to grate it with potato peeler, so the pieces of parmesan are thin and long. But you can finely grate – it depends on your taste.
- Arrange on a plate: salad and veggies, sprinkle with croutons and parmesan. Pour dressing over a salad.
Nutrition Facts