Caesar Salad with Avonez Sauce

Ingredients

• Romaine lettuce (crispy, mixed with iceberg)
• Iceberg lettuce (crispy, mixed with romaine)
• Croutons (crispy)
• Shrimp (well-fried, served hot)
• Parmesan cheese (grated or shaved)
• 4 Eggs (boiled 'al dente' (slightly firmer than soft-boiled, but not hard-boiled))
• 2 Avocado (ripe)
• 1 tsp Honey
• 1 tbsp Dijon mustard (referred to as a dessert spoon in source)
• 0.5 Lime juice (juice of half a lime)
• 2 tbsp Olive oil

Steps

1. 1

   Prepare the salad base by washing and tearing the Romaine and Iceberg lettuce into bite-sized pieces. Place them in a large salad bowl.

2. 2

   Fry the shrimp in a pan until well-browned and fully cooked. Keep them warm.

3. 3

   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.

4. 4

   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.

5. 5

   Blend the ingredients until completely smooth and creamy.

6. 6

   Assemble the salad by adding the warm fried shrimp and croutons to the lettuce.

7. 7

   Pour the freshly made Avonez sauce over the salad and toss well to ensure everything is coated in the creamy dressing.

8. 8

   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 per serving

• salad
• shrimp
• avocado
• healthy
• main dish
• seafood
• caesar salad
• homemade sauce