Happy Tummy Caesar Salad with Greek Yoghurt Dressing

This fresh, crunchy Caesar salad makes a brilliant lunch or light supper. The hero at the heart of this salad is the creamy, flavour-packed Caesar dressing using gut-friendly Greek yoghurt, and I have switched out the croutons for pumpkin seeds to add some zinc and keep the recipe lower-carb.

I’ve used soft-boiled eggs for a protein boost, but you could happily replace them with cooked chicken, flaked salmon, roasted chickpeas, or even grilled halloumi cheese.

Find the dairy-free and vegetarian switches in the cook’s tips below.

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Happy Tummy Caesar Salad

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Prep Time 10

Total Time 10

Course Main Courses, Salads, Sauces, Dressings & Dips, Side Dishes

Servings

Calories 277 kcal

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Vegetarian

Ingredients

Caesar Dressing:

120 g Yoghurt (Greek or plain)
2 Garlic (cloves, crushed)
1 tsp Anchovies (best to use anchovy paste)
60 g Parmesan Cheese (grated)
1 Lemon (juice only)
Pepper (Black, to taste)

Salad:

2 Lettuce (Little Gem, Cos or Romaine)
8 Eggs (hard boiled)
4 tbsp Parmesan Cheese (shavings)
4 tbsp Pumpkin Seeds
5 Chives (chopped)

Instructions

Make the Caesar dressing first.
Tip the Greek yoghurt, crushed garlic, anchovy paste, grated parmesan and lemon juice into a mixing bowl. Stir well to combine. Season with black pepper to taste.
Now assemble the salad.
Wash the lettuce and divide the leaves between four plates or arrange them on a large serving platter.
Cut the boiled eggs into halves or quarters and arrange them on top of the lettuce leaves.
Scatter over the parmesan shavings, the pumpkin seeds and the chives.
Finally, spoon over the Caesar dressing, coat everything lightly and serve straight away.

Notes

You could add all sorts of different salad ingredients to this base, try chopped avocado, or halved cherry tomatoes which all work beautifully with the creamy dressing.

Dairy-free: Use a dairy-free yoghurt and yeast flakes instead of parmesan.

Vegetarian: Leave out the anchovy paste.

If you don’t have anchovy paste to hand, replace it with the equivalent quantity of anchovies from a jar or tin and finely chop them before stirring into the dressing.

Storage: The dressing stays fresh in a sealed jar in the fridge for up to 4 days.

Nutrition

Calories: 277kcalCarbohydrates: 5gProtein: 19gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 404mgSodium: 352mgPotassium: 150mgFibre: 1gSugar: 2gVitamin A: 749IUVitamin C: 1mgCalcium: 328mgIron: 2mgManganese: 1mgMagnesium: 71mgZinc: 2mg

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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