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Pacific Caesar Salad With Avocado Oil Dressing

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Pacific Caesar Salad With Avocado Oil Dressing

Using the delicate flavour of Avocado Lime Oil, here's a Pacific variation on a standard favourite.


  • 2-3 slices white bread, cubed
  • about ΒΌ cup avocado and lime oil
  • 300 grams shelled prawns
  • 200 grams sliced smoked salmon
  • 4 eggs, at room temperature
  • 4 small cos lettuces, well washed
  • Parmesan or Pecorino cheese to shave and flake over
  • few sprigs parsley (preferably Italian parsley)
  • 4-6 tblsp avocado and lime oil
  • 4 cloves garlic, crushed and peeled
  • 2 anchovy fillets in oil, well drained
  • 1 tblsp white wine or balsamic vinegar
  • 1 tblsp grated palm sugar
  • 1 tsp wholeseed mustard


  1. Heat half the oil in a frying pan and add the bread cubes. Toss until golden brown. Transfer to absorbent paper to cool. Add the remaining oil and when hot add the shelled prawns and cook for 3-4 minutes or until they turn pink and are just cooked. Season with salt and pepper. Set aside.
  2. Bring a frying pan of water to the boil with a dash of vinegar. When hot, swirl gently and then add the eggs one at a time. Poach gently for 4 minutes then, using a slotted spoon remove to a plate.
  3. Arrange the lettuce on serving plates and top with the prawns and salmon. Place an egg in the centre of each plate and scatter over the cheese and parsley. Dress just before serving.


  1. Put all the ingredients in a small processor and process until smooth

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