Caesar Salad with Avonez Sauce
Translated from Russian, the language of the reel.
Тусик | про еду cooked this in an Instagram reel, in Russian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
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A unique twist on the classic Caesar salad featuring 'Avonez'—a creamy, healthy homemade sauce made from avocado and soft-boiled eggs.
- Time
- 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Contains
- Gluten, dairy, eggs, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Salad Base
Avonez Sauce
Steps
Prepare the salad base by washing and tearing the Romaine and Iceberg lettuce into bite-sized pieces. Place them in a large salad bowl.
Fry the shrimp in a pan until well-browned and fully cooked. Keep them warm.
Boil 4 eggs to an 'al dente' consistency—this is slightly firmer than a soft-boiled egg (mollet) but with a yolk that is not yet fully dry or hard-boiled. Peel the eggs.
To make the Avonez sauce, place the 4 boiled eggs, 2 pitted and peeled avocados, 1 teaspoon of honey, 1 dessert spoon (roughly 1 tablespoon) of Dijon mustard, the juice of half a lime, and 2 tablespoons of olive oil into a blender.
Blend the ingredients until completely smooth and creamy.
Assemble the salad by adding the warm fried shrimp and croutons to the lettuce.
Pour the freshly made Avonez sauce over the salad and toss well to ensure everything is coated in the creamy dressing.
Finish by topping with a generous amount of grated or shaved Parmesan cheese and serve immediately.
Notes
The author emphasizes that the shrimp should be served while still hot for the best experience. The 'Avonez' sauce is a healthier alternative to traditional mayonnaise, using the fats from avocado and eggs as the base.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 350
- Protein
- 17 g
- Carbs
- 16 g
- Fat
- 26 g
- Fiber
- 6 g
Where the calories come from
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