Dairy Free Shrimp Caesar Salad
Ingredients
The salad
-
1.5
lb
wild-caught shrimp, peeled and patted dry
-
1
gluten free baguette
see notes above for paleo, keto, Whole30
-
2
Tbsp
avocado oil
-
to taste
sea salt
-
to taste
black pepper
-
to taste
paprika
-
to taste
garlic powder
-
4
hearts
romaine lettuce, washed, dried, and chopped
-
1
cup
extra moist sun-dried tomatoes, julienned
-
3
oz
Just Like Parmesan, shaved (omit for paleo, Whole30, keto)
-
12
high quality anchovies packed in extra virgin olive oil, drained
-
¼
cup
capers (nonpareils)
Dairy Free Caesar Dressing
-
¼
cup
extra virgin olive oil
-
¼
cup
avocado oil
-
2
organic pastured egg yolks
room temperature
-
5
high quality anchovies packed in extra virgin olive oil
drained
-
1
large clove
garlic, roughly chopped
-
1½
Tbsp
freshly squeezed lemon juice
-
1
tsp
distilled white vinegar
-
½
tsp
sea salt
-
½
tsp
dijon mustard
-
¼
tsp
freshly ground black pepper
Instructions
- Preheat the oven to 350ºF.
- Slice the baguette into rounds and tear into halves or quarters.
- Line a baking sheet with parchment paper, place bread pieces on top, and brush lightly with 1 Tbsp of avocado oil.
- Sprinkle with sea salt, black pepper, and a tiny bit of garlic powder.
- Bake for about 10 minutes or until crunchy, then broil for about 2 minutes for a golden brown color.
- While croutons are baking, make the dressing by combining all dressing ingredients in a jar and blending until smooth.
- Heat remaining 1 Tbsp avocado oil in a skillet over medium-high heat.
- Season shrimp with sea salt, pepper, and paprika, and cook for about 1.5 minutes per side until pink and opaque.
- Assemble the salad by layering romaine, sun-dried tomatoes, anchovies, and capers.
- Drizzle with dressing, then add shrimp, croutons, and Parmesan.
- Finish with freshly ground black pepper and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
800mg
Cholesterol
200mg
You might also like