White Bean Caesar Salad

with Avocado and Capers

photo
low-carb
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low-carb
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Instructions

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1 Make dressing

Grate half of the Parmesan. Peel and crush the garlic. Finely chop the capers. Whisk the Parmesan, garlic, capers, mayonnaise, 1/1.5/2 Tbsp of lemon juice and mustard until fully combined. Season with salt and black pepper - this is your dressing.

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2 Make salad

Rinse and chop the gem lettuce. Halve the cherry tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Rinse and dice the cucumbers (remove the watery seeds). Rinse and drain the white beans.

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3 Tumble

Toss the lettuce with the dressing in a large bowl. Divide among plates and top with the white beans, avocado, tomatoes and cucumber. Shave the remaining Parmesan over the top.

Tips for fussy eaters

Serve with a handful of boiled potatoes.

Pro tip

Never dress your salad until just before serving, otherwise it will go soggy!

A refreshing vegetarian take on the classic Caesar salad!

Cooking Time: 15 min

Cals 654 · Prot 30 · Carbs 75 · Fat 30

Gluten-Free

Ingredients

Number of people

Dressing

Parmesan 30 Grams
Garlic cloves 2 Pieces
Capers 20 Grams
Mayonnaise 30 Grams
Lemon 1 Piece
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Salad

Baby gem lettuce 3 Pieces
Cherry tomatoes 150 Grams
Avocado 1 Piece
Cucumber 1 Piece
White beans small 240 Grams

A refreshing vegetarian take on the classic Caesar salad!

Cooking Time: 15 min

Cals 654 · Prot 30 · Carbs 75 · Fat 30

Gluten-Free

Instructions

photo

1 Make dressing

Grate half of the Parmesan. Peel and crush the garlic. Finely chop the capers. Whisk the Parmesan, garlic, capers, mayonnaise, 1/1.5/2 Tbsp of lemon juice and mustard until fully combined. Season with salt and black pepper - this is your dressing.

photo

2 Make salad

Rinse and chop the gem lettuce. Halve the cherry tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Rinse and dice the cucumbers (remove the watery seeds). Rinse and drain the white beans.

photo

3 Tumble

Toss the lettuce with the dressing in a large bowl. Divide among plates and top with the white beans, avocado, tomatoes and cucumber. Shave the remaining Parmesan over the top.

Tips for fussy eaters

Serve with a handful of boiled potatoes.

Pro tip

Never dress your salad until just before serving, otherwise it will go soggy!

Ingredients

Number of people

Dressing

Parmesan 30 Grams
Garlic cloves 2 Pieces
Capers 20 Grams
Mayonnaise 30 Grams
Lemon 1 Piece
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Salad

Baby gem lettuce 3 Pieces
Cherry tomatoes 150 Grams
Avocado 1 Piece
Cucumber 1 Piece
White beans small 240 Grams
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