Caprese Skewers

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Updating as we go

Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.

Simple and fancy looking

Who doesn’t love something that looks fancy, tastes delicious, and is so simple to make that you could leave the kids to make it? I know that I do. These caprese skewers are one of the easiest recipes ever, and they always gather compliments when I make them. No cooking is needed; you need some chopping and skewers, and you are good to go. Did I mention how cool they look on the plate? 

Ideal for company

I first made these skewers for a UFC pay-per-view event when I was hanging out with friends. Making food for fights isn’t as easy as you might think. You spend half the day with your eyes glued to the action and afraid to look at what you are eating because you know you will miss that knockout shot. The main appeal of these skewers is that they are finger food, and you don’t need to take your eyes off the fights while you eat them. Grab, munch and repeat. The first time I made them, the plate was cleared in a single round, which usually means they are a hit. They have been on the menu for pay-per-view parties ever since.

Caprese skewer recipe

Ingredients

  • 1/4 cup balsamic glaze
  • 10 cherry tomatoes
  • 5 mini mozzarella balls
  • 10 fresh basil leaves
  • mini skewers

Instructions

Cut the cherry tomatoes in half.

Cut in half any of the large basil leaves.

Cut in half the mozzarella balls.

Take a mini skewer and thread on a piece of mozzarella, then a basil leaf and a piece of tomato, repeat to fill up the skewer.

Repeat with the remaining ingredients.

Lay out the skewers and drizzle them with the balsamic glaze before serving.

Caprese skewers

  • Rating: ★★★★★
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“Simple



Credit: Cath @ easycleaneats 

Ingredients

  • 1/4 cup balsamic glaze
  • 10 cherry tomatoes
  • 5 mini mozzarella balls
  • 10 fresh basil leaves
  • mini skewers

Directions

  1. Cut the cherry tomatoes in half.
  2. Cut in half any of the large basil leaves.
  3. Cut in half the mozzarella balls.
  4. Take a mini skewer and thread on a piece of mozzarella, then a basil leaf and a piece of tomato, repeat to fill up the skewer.
  5. Repeat with the remaining ingredients.
  6. Lay out the skewers and drizzle them with the balsamic glaze before serving.

Nutrition

Per Serving: 50 calories; 2.6g fat; 3.2g carbohydrates; 3g protein

Equipment

  • Knife
  • Chopping board
  • Skewers
  • Plate 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Breakfast salad

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Updating as we go

Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.

Something fresh

I love salad—sad but true. I could probably eat salad for every meal and never get bored. Breakfast salads are a great option when you want something a little different to start your day. This breakfast is clean, easy, and a cool take on cooked breakfast. The recipe is enough to feed two hungry people, so you can scale it to suit your needs.

Friday morning treat breakfast

This morning, I started work later than usual, which meant I had an opportunity to make myself a nice breakfast. A breakfast salad with coffee would be enough to set me up for the day. Perfectly poached eggs with bacon and fresh salad were just what I needed.

Breakfast salad recipe

Ingredients

  • 4 eggs
  • 4 bacon rashers
  • 2 handfuls mixed leaves
  • 1 cucumber, julienne
  • 1 avocado, cubed
  • 10 cherry tomatoes, halved
  • 1 handful of sweet potato strips
  • 1 tsp. Dijon mustard
  • 4 tbsp. olive oil
  • 1 tbsp. apple cider vinegar

Instructions

Over medium heat in a frying pan, cook off the bacon until it is crisp, then set to one side to cool.

Once the bacon has cooled, cut it into thin strips.

In the same frying pan, add some oil and fry off the sweet potato pieces until they are crisp, then drain on some kitchen paper.

Combine the cucumber, leaves, avocado, and tomatoes in a large mixing bowl.

Mix the mustard, oil, and vinegar in a jar, then pour over the salad.

Mix the salad, ensure the dressing covers everything, and then mix in the bacon.

Divide the salad between two plates.

While mixing the salad, boil a pan of water, ready to poach the eggs. 

Once boiling, reduce the heat and crack in the eggs.

When the egg whites have set, remove the eggs from the water and place them on the salad.

Finish the salad with the sweet potato strips.

Breakfast salad

  • Servings: 2
  • Rating: ★★★★★
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Breakfast salads are a great option when you want something a little different to start your day.



Credit: Cath @ easycleaneats 

Ingredients

– 4 eggs – 4 bacon rashers – 2 handfuls mixed leaves – 1 cucumber, julienne – 1 avocado, cubed – 10 cherry tomatoes, halved – 1 handful of sweet potato strips – 1 tsp. Dijon mustard – 4 tbsp. olive oil – 1 tbsp. apple cider vinegar

Directions

  1. Over medium heat in a frying pan, cook off the bacon until it is crisp, then set to one side to cool.
  2. Once the bacon has cooled, cut it into thin strips.
  3. In the same frying pan, add some oil and fry off the sweet potato pieces until they are crisp, then drain on some kitchen paper.
  4. Combine the cucumber, leaves, avocado, and tomatoes in a large mixing bowl.
  5. Mix the mustard, oil, and vinegar in a jar, then pour over the salad.
  6. Mix the salad, ensure the dressing covers everything, and then mix in the bacon.
  7. Divide the salad between two plates.
  8. While mixing the salad, boil a pan of water, ready to poach the eggs. 
  9. Once boiling, reduce the heat and crack in the eggs.
  10. When the egg whites have set, remove the eggs from the water and place them on the salad.
  11. Finish the salad with the sweet potato strips.

Nutrition

Per Serving:560 calories;49 g fat; 14g carbohydrates; 24g protein

Equipment

  • Frying pan x2
  • Knife
  • Chopping board
  • Mixing bowl
  • Tongs
  • Slotted spoon

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Taco style salad

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Making friends with salad

I love salad, it is sad, but true. For a long time, if I suggested salad for dinner, it was met with grumbles, groans, and complaints. Nowadays, I have the freedom to eat salad as often as I want, and I’ll be honest, I eat it a lot. In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I love to create salads that taste amazing and look great.

Taco style salad

More spicy flavours

While I find it hard to say no to tacos, I sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and leave you with some leftovers. If you don’t need quite so much food, it is easy to half the ingredients to make 5 servings rather than 10.

Taco style salad

Taco style salad ingredients

Ingredients 

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed 
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed 
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil 
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced 
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning 

Instructions  

Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.

Take a large bowl.
Add the lettuce and chicken to the bowl.
Add the corn and beans.
Add the tomatoes and avocado.
Add the red onion.
Mix well.

Set the bowl to one side.

In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.

Take the ingredients for the dressing
Add the ingredients to a bowl.
Add the ingredients to a bowl.
Add the jalapenos and whisk.

When you are ready to serve the salad, add the dressing to the bowl with the salad.

Add the dressing.

Toss the salad to coat everything with the dressing. 

Mix well.

Top the salad with the crushed chips and coriander to serve.

Add the crushed corn chips
Serve

Taco style salad

  • Servings: 10
  • Rating: ★★★★★
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Sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl.


Credit: Cath @ easycleaneats

Ingredients

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning

Directions

  1. Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.
  2. Set the bowl to one side.
  3. In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
  4. When you are ready to serve the salad, add the dressing to the bowl with the salad.
  5. Toss the salad to coat everything with the dressing.
  6. Top the salad with the crushed chips and coriander to serve.

Nutrition

Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.

Equipment

  • Chopping board
  • Knife
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Crunch salad

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Fresh and crunchy

Can you believe it is 2025? I have no idea where the time is going. The last few weeks have been crazy busy at work, and non-work life has been a blur. This week I’ve had my first holiday in 3 years if you can call a 20km walk across the Tongariro Crossing as a holiday. I do; it was the first time I had been out of Auckland for over a day. 

After my mini break, I had the joy of a work trip to Wellington before the end of the week, which meant I wasn’t overly enthused about spending hours in the kitchen cooking. I decided to use an easy recipe born of my laziness and a fridge raid at the end of the long Auckland Covid lockdown a few years ago. 

Fridge raid

Inspirational always strikes me when I can’t be bothered to do a supermarket run but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers that originally were cooking happily on the BBQ but, in this case, were ready and waiting in the fridge. 

Crunch salad recipe

Ingredients 

  • 1/4 cup pumpkin seeds, toasted 
  • 1 head green cabbage, shredded 
  • 4 celery stalks, sliced 
  • 2 handfuls rocket 
  • 1/2 cup spring onions, sliced 
  • 1/4 cup easy mayo 

Instructions

In a large bowl mix together all of the ingredients and serve.

In a large bowl, mix together all ingredients. 

“Crunch

  • Servings: “10
  • Rating: ★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup pumpkin seeds, toasted
  • 1 head green cabbage, shredded
  • 4 celery stalks, sliced
  • 2 handfuls rocket
  • 1/2 cup spring onions, sliced
  • 1/4 cup Mayo

Directions

  1. In a large bowl, mix together all ingredients.

Nutrition

Per Serving: 123 calories; 9 g fat; 10 g carbohydrates; 6 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Mixing bowl
  • Tongs

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Sesame beef salad

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Making friends with salad

I do love a good salad. Being able to put together something fresh and crunchy with a nice piece of meat might be my ideal meal. For me, salads aren’t sad bits of iceberg lettuce with a bit of tomato. They are a brilliant combination of flavours and textures. 

I’m going on an adventure!!!

This week, I’m channelling my inner Bilbo, and I’m going on an adventure. Maybe I’m channelling my inner Frodo as, technically, I will be going close to Mount Doom (really known as Ngauruhoe). I’m off to do the Tongariro Crossing with a friend, which takes you past Ngauruhoe, which was where Sam and Frodo climbed to throw the one ring into the fires of the mountain. Yes, I know my geek is showing again, and I am completely fine with it. As much as I would like to climb Ngauruhoe, I would rather respect the hapū. I’ll be sticking to the Tongariro Crossing and taking as many pictures as possible of Mount Doom along the way.

With a long drive ahead and limited healthy options on the road, I’ll be taking my dinner with me to fuel up during our road trip pit stop. With summer in full swing and fresh vegetables in abundance, I’ll be packing this simple and tasty salad to keep me going on what promises to be a typical long weekend drive.

Always looking for an easy option

Years ago, this salad was born of my stepkids being willing to eat steak and me being unwilling to make another hot meal. In summertime in Auckland, I like to fire up the BBQ to do as much cooking and meal prep as possible on the deck. The first time I made this recipe, I had two perfectly cooked steaks from a BBQ sitting in the fridge, waiting to be made into a tasty meal. Within 10 minutes, I had a meaty salad and a set of happy campers. I warmed up the steak before I dropped dinner on the table; the instructions below tell you what you do to make this salad from scratch.

Sesame beef salad recipe

Ingredients 

  • 2 sirloin steak, sliced
  • 1 cos lettuce, sliced
  • 1/2 cup sesame seeds
  • 1 cucumber, seeded and sliced
  • 1 tbsp. oil
  • 1 tbsp. sesame seed oil

Instructions 

In a bowl, mix together the lettuce, sliced cucumber and sesame seed oil.

In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside, 

Cook the meat in batches.

The beef should be seared on the outside and pink on the inside.

Set the beef aside to cool.

Add the beef to the salad with the sesame seed oil, toss and serve.

Sesame beef salad

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 2 sirloin steak, sliced
  • 1 cos lettuce, sliced
  • 1/2 cup sesame seeds
  • 1 cucumber, seeded and sliced
  • 1 tbsp. oil
  • 1 tbsp. sesame seed oil

Directions

  1. In a bowl, mix together the lettuce, cucumber and sesame seed oil.
  2. In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside,
  3. Cook the meat in batches.
  4. The beef should be seared on the outside and pink on the inside.
  5. Set the beef aside to cool.
  6. Add the beef to the salad with the sesame seed oil, toss and serve.

Nutrition

Per Serving:174 calories; 11 g fat; 3 g carbohydrates; 14 g protein

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Tongs
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Mexican corn salad

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Hot and humid

It has been super warm here in Auckland this week, add the humidity, and I’m left with zero desire to do anything but hang out in front of the fan. When it comes to meals, we have spent most of the week eating our ready-made meals from the freezer, but the truth is I am a bit over it now. It is time for something fresh and tasty.

Seasonal treats

Good ole Northland corn is cheap as chips right now, so I picked up a bunch with grand plans of making Mexican style corn. When I pitched the idea, I got the grumble of ‘I don’t like corn on the cob’. Great response, right? How can I use all this corn without making corn on the cob? The easy answer is making it into grilled corn salad.

Mexican style street corn salad with steak recipe

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo 
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Instructions

Cook your steak to your preference. I like to sous vide mine to perfection.

Fold back the husks from the corn and cut them off.

Brush the corn with the butter and season the corn.

Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan. 

When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.

Remove the corn from the pan or grill.

On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.

Put the corn into a large mixing bowl to cool.

In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.

Add the dressing to the called corn and mix well.

Add the coriander, jalapeño and red onion to the corn and toss to mix.

To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Mexican style street corn salad with steak

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Directions

  1. Fold back the husks from the corn and cut them off.
  2. Brush the corn with the butter and season the corn.
  3. Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan.
  4. When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.
  5. Remove the corn from the pan or grill.
  6. On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.
  7. Put the corn into a large mixing bowl to cool.
  8. In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.
  9. Add the dressing to the called corn and mix well.
  10. Add the coriander, jalapeño and red onion to the corn and toss to mix.
    11. 11.To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Nutrition

Per Serving: 254 calories; 17g fat; 12g carbohydrates; 15g protein

Equipment

  • Measuring spoons
  • Kitchen scale
  • Chopping board
  • Knife
  • Tongs
  • Fork
  • Large mixing bowl
  • Small mixing bowl

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Balsamic glaze

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Make your own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.

Easy to make

Most store-bought balsamic glaze comes with added ingredients like colouring, preservatives and sweeteners, which none of us wants. This glaze is simple to make, has only two ingredients, and can be used on salads, pizzas, chicken, and anything else you think needs a flavour elevation. 

Quality ingredients make a difference

To ensure you get the best balsamic glaze, you want to start with the best quality vinegar you can; this can significantly impact the flavour. If you have good-quality vinegar, you can make the glaze without adding any sweetener. 

Balsamic glaze recipe

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp. honey

Instructions

In a saucepan over medium heat, mix together the honey and vinegar.

Mix until the honey is dissolved.

Bring the liquid to a boil, then reduce the heat to a simmer.

Stir the vinegar occasionally to check how much it has reduced.

The glaze is ready when it coats the back of a spoon. 

Take it off the heat and transfer it to a glass jar as soon as possible.

The glaze will thicken as it cools.

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp. honey

Directions

  1. In a saucepan over medium heat, mix together the honey and vinegar.
  2. Mix until the honey is dissolved.
  3. Bring the liquid to a boil, then reduce the heat to a simmer.
  4. Stir the vinegar occasionally to check how much it has reduced.
  5. The glaze is ready when it coats the back of a spoon. 
  6. Take it off the heat and transfer it to a glass jar as soon as possible.
  7. The glaze will thicken as it cools.

Nutrition

Per Serving: 24 calories; 0g fat; 6.9g carbohydrates; 0g protein

Equipment

  • Saucepan
  • Whisk 
  • Spoon

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken Caesar salad

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.

Always make friends with salad

In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I’m one of those strange people that could happily eat salad for every meal. Gone are the days when I couldn’t plan to have salad as a family meal; I still can’t get away with a salad at every meal, but I do get a lot more salad than I once did. 

This is my take on the classic Caesar salad, it is portioned for one person but can easily be increased to feed more people.

Chicken Caesar salad recipe

Ingredients

  • 200g chicken breast, cooked
  • 1 egg, hard-boiled
  • 2 pieces streaky bacon, cooked
  • 100g cos lettuce leaves, chopped into 4 pieces
  • Shaved parmesan cheese
  • 2 tbsp. Caesar salad dressing
  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats

Ingredients

  • 200g chicken breast, cooked
  • 1 egg, hard-boiled
  • 2 pieces streaky bacon, cooked
  • 100g cos lettuce leaves, chopped into 4 pieces
  • Shaved parmesan cheese
  • 2 tbsp. Caesar salad dressing
  • 2 anchovy fillets – optional

Directions

  1. Place the cos lettuce into a bowl or onto a platter.
  2. Slice the egg, chicken and bacon and layer them on top of the lettuce.
  3. Drizzle the Caesar dressing over the top.
  4. Mix gently to cover the cos
  5. Add the shaved parmesan cheese and anchovies before serving.

Nutrition

Per Serving: 244 calories; 10.5 g fat; 3.3 g carbohydrates; 30.3 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl or platter 
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Caesar salad dressing

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Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.

Sauce without sh*t

It is a sad fact that you can find sugar in pretty much every mass-produced food item. If you stop and read the back of the bottles of sauce and salad dressing, you will find a scary amount of sugar in sauces and dressings that you don’t need it in. The first dressing I learned to make at home without any sugar was the classic Caesar salad dressing. The dressing can be created in just a few minutes using easy mayo and some simple pantry ingredients. Learning to make your own dressings means you won’t get caught out by shit-filled dressings or stung for extra cash to buy ‘clean’ versions at your local health food store.

Caesar salad dressing recipe

Ingredients

  • 1/2 cup olive oil
  • 2 tbsp. easy mayo
  • 1 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 1/4 cup parmesan cheese, fresh grated
  • 3 anchovy fillets
  • 2 tbsp. lemon juice
  • 2 tsp. Worcestershire sauce

Caesar salad dressing

  • Servings: 10
  • Rating: ★★★★★
  • Print

Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup olive oil
  • 2 tbsp. easy mayo
  • 1 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 1/4 cup parmesan cheese, fresh grated
  • 3 anchovy fillets
  • 2 tbsp. lemon juice
  • 2 tsp. Worcestershire sauce

Directions

  1. Set aside the olive oil.
  2. Put all of the other ingredients into a food processor.
  3. Turn on and pulse the ingredients until everything is smooth and creamy.
  4. While the food processor is running slowly drizzle the oil through the chute, make sure to take your time pouring the oil so that it emulsifies properly.
  5. Store the dressing in the fridge; it should keep for about a week.
  6. Alternatively
  7. Place all of the ingredients into a jar.
  8. Blend to a smooth dressing using a stick blender.

Nutrition

Per Serving: 121 calories; 13 g fat; 1 g carbohydrates; 1 g protein

Equipment

  • Food processor
  • Spatula 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Prawn and Avocado Salad

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What to do with extra avo

I have an abundance of avocados at that moment; they are in season here in New Zealand, which means I can’t resist picking up a bag every time I head to the supermarket. The warmer weather means I get a few ripe avocados at a time and need to do something with it. While I love guacamole and never say no to smashed avo on toast, I have to put a meal on the table that is more of a balanced meal.

Quick and easy meal

I cooked up a batch of garlic prawns the other day and had a large enough portion left to feed the family. I grabbed my perfectly ripe avocado and threw together this tasty salad in less than 20 minutes. No cooking, just chopping and mixing; if you want to save on washing up, you can even use your salad bowl to put it all together.

Prawn and avocado salad recipe

Ingredients

  • 1/4 cup red onion, chopped
  • 2 limes, juice of
  • 1 tsp. olive oil
  • salt and black pepper to taste
  • 450g jumbo prawns, cooked, peeled prawns and chopped
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 jalapeño, diced fine
  • 1 tbsp. coriander chopped

Combine the red onion, lime juice, olive oil, salt and pepper in a small bowl.

Let them marinate at least 5 minutes.

While they marinade, put together the rest of the salad.

In a large bowl, combine chopped prawns, avocado, tomato, jalapeño.

Add the marinaded onions along with the marinade to the large bowl.

Gently toss to mix everything evenly.

Season to taste, then add the coriander before serving.

Prawn and avocado salad

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Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup red onion, chopped
  • 2 limes, juice of
  • 1 tsp. olive oil
  • salt and black pepper to taste
  • 450g jumbo prawns, cooked, peeled prawns and chopped
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 jalapeño, diced fine
  • 1 tbsp. coriander chopped

Directions

  1. Combine the red onion, lime juice, olive oil, salt and pepper in a small bowl.
  2. Let them marinate at least 5 minutes.
  3. While they marinade, put together the rest of the salad.
  4. In a large bowl, combine chopped prawns, avocado, tomato, jalapeño.
  5. Add the marinaded onions along with the marinade to the large bowl.
  6. Gently toss to mix everything evenly.
  7. Season to taste, then add the coriander before serving.

Nutrition

Per Serving: 129 calories; 5.1g fat; 5g carbohydrates; 16.5g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Fork/citrus juicer
  • Knife
  • Chopping board
  • Large mixing bowl
  • Small mixing bowl
  • Wooden spoon or spatula

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.