caesar salad

With Beamy plant-based chicken flavour

Plant-based Caesar Salad
25 min
Plant-based Caesar Salad
2 serves

ingredients

For the salad
  • 1 pack Beamy plant-based chicken-flavoured burger and veggie balls mix + 250 ml refrigerated cold water (3–4°C) + 3 tablespoons extra virgin olive oil

  • 1/2 head iceberg lettuce

  • Bread croutons, as needed

  • Plant-based cheese shavings, as needed
PROCEDIMENTO
1

Pour the Beamy mix into a large bowl. Add the refrigerated cold water and the oil, then mix until evenly combined. Leave to rest in the refrigerator for a few minutes.

2

Heat a non-stick frying pan and add the mixture. Cook for approximately 8 minutes, using a spoon to break it into small, irregular bite-sized pieces, until nicely browned. Leave to cool slightly.

3

Meanwhile, prepare the Caesar dressing. Combine the plant-based yoghurt, plant-based mayonnaise, mustard, chopped garlic, chives and dill in a bowl. Mix until smooth and creamy.

4

In a large bowl, combine the roughly chopped iceberg lettuce, the slightly cooled bite-sized pieces, the bread croutons and the plant-based cheese shavings.

5

Dress with the Caesar dressing, toss gently and serve immediately.

method

1

Pour the Beamy mix into a large bowl. Add the refrigerated cold water and the oil, then mix until evenly combined. Leave to rest in the refrigerator for a few minutes.

2

Heat a non-stick frying pan and add the mixture. Cook for approximately 8 minutes, using a spoon to break it into small, irregular bite-sized pieces, until nicely browned. Leave to cool slightly.

3

Meanwhile, prepare the Caesar dressing. Combine the plant-based yoghurt, plant-based mayonnaise, mustard, chopped garlic, chives and dill in a bowl. Mix until smooth and creamy.

4

In a large bowl, combine the roughly chopped iceberg lettuce, the slightly cooled bite-sized pieces, the bread croutons and the plant-based cheese shavings.

5

Dress with the Caesar dressing, toss gently and serve immediately.

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