White Bean Caesar Salad

with Avocado and Capers
A refreshing vegetarian take on the classic Caesar salad!
Cals 521 · Prot 11 · Carbs 40 · Fat 36
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
15 min
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A refreshing vegetarian take on the classic Caesar salad!
Cals 521 · Prot 11 · Carbs 40 · Fat 36
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Dressing
Parmesan
30 Grams
Garlic cloves
2 Piece
Capers
20 Grams
Mayonnaise
33 Grams
Lemon
1 Piece
Dijon mustard
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Salad
Baby gem lettuce
3 Piece
Cherry tomatoes
150 Grams
Avocado
1 Piece
Cucumber
1 Piece
White beans
240 Grams

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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