Caesar Salad with Garlic Prawns

Servings: 2

Croutons:

• 2 pieces of whatever bread you have / enjoy 

• 2 tbsp olive oil 

• 1/2 tsp garlic powder 

• 1/2 tsp salt 

• 1/2 tsp pepper 

• optional: 1/2 tsp Italian seasoning

Croutons Directions:

• Preheat your oven to 375°F 

• Slice bread into small, crouton-sized cubes and throw in a small bowl 

• Drizzle bread with olive oil, and sprinkle seasoning on top 

• Place croutons on a parchment paper covered baking sheet 

• Bake for about 15 minutes, or until crispy and golden brown. 

• Make sure to flip them halfway through!

Dressing:

• 1/4 cup plain fat-free greek yogurt 

• 1.5 tbsp light mayo 

• 1/2 tsp dijon mustard 

• 1 anchovy (chopped up really small!) 

• 1 tsp garlic (minced) 

• 3 tbsp grated parmesan cheese 

• 2 tbsp lemon juice 

• salt and pepper

Dressing Directions:

• Throw all of the ingredients above into a food processor or blender and blend until smooth

Salad:

• 300g (1 package) raw shrimp (peeled and deveined) 

• 3 handfuls romaine lettuce (chopped) 

• 3 handfuls baby spinach

• Juice from 1 lemon 

• 1 tbsp garlic (minced) 

• 2 tbsp olive oil 

• 1 egg (medium boiled) 

• 1/2 avocado (sliced) 

• 1 tsp paprika 

• Salt and pepper

Salad Directions:

• Build you salad bowls while the shrimp cooks, but keep an eye on the stove as they will go quickly. Layer spinach, romaine, chopped boiled egg, croutons and avocado. Once the shrimp has turned pink and is fully cooked, squeeze lemon over the pan, toss, and add shrimp to the salad bowls. Finish with dressing and serve.

Nutritional Info:

• Protein: 39g

• Fat: 24g

• Carbs: 21g

• Fibre: 6g

• Cals: 520