Vegetarian Caesar Salad with a Twist

Ingredients (serves 3-4)

  • 400g red skinned potatoes – unpeeled
  • 1 tbsp olive oil (optional)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • ½ tsp garlic granules or powder
  • 3 tbsp parmesan cheese, grated
  • 3-4 eggs
  • 1 bunch asparagus
  • 1 cup frozen, shelled edamame beans
  • 1 baby cos lettuce
  • 50g baby spinach leaves
  • 200g cherry tomatoes
  • 2 tbsp parsley
  • 2 tbsp garlic chives or spring onion
  • 4 tbsp grated/shaved parmesan cheese
  • 3 tbsp Caesar dressing
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds


How to make:

Turn oven onto 220oC bake. Scrub potatoes and cut into 1-2cm cubes. Place on lined baking tray with oil, herbs and garlic and toss to coat. Bake for 20 minutes, then remove from oven, sprinkle over parmesan cheese and bake for a further 15 minutes. Remove from oven, cool slightly and separate potato chunks if stuck together.

Place eggs into a pot of boiling water, cook for 4-6 minutes depending on how firm you like your egg yolks. Drain, cool under cold running water and peel. Cut into halves or quarters.

Remove woody ends of asparagus and cut in half. Add with edamame beans to another pot of boiling water and cook for 3-4 minutes. Drain and set aside to cool.

Wash cos lettuce, drain, break into bite size pieces and place into a large bowl with baby spinach. Cut cherry tomatoes in half and add to bowl. Finely chop parsley and garlic chives or spring onion and add to bowl. Add parmesan cheese, Caesar dressing and half of the pumpkin and sunflower seeds (reserving some to top) to salad ingredients. Mix to combine.

When potatoes have cooled slightly, add to salad ingredients along with asparagus and edamame beans and lightly toss. Place on a large platter and top with eggs and remaining pumpkin and sunflower seeds.


40 minutes to prepare including cook time.

Optional extra: If you would prefer to have meat with this meal – grill a small amount of bacon or chicken or both and place on top of salad.


NB: Check to make sure your parmesan cheese is made with vegetable rennet – also Caesar dressing as they often contain parmesan cheese

Gluten free – check your garlic granules/powder, parmesan cheese, Caesar dressing to make sure they are gluten free

Dairy free – omit parmesan cheese and use dairy free dressing

Egg free – omit eggs and use egg free dressing


Melanie is based in the Bay of Plenty region, and available for face to face appointments, as well as by phone and Skype. She specialises in a range of areas, including managing weight concerns, Type 1, Type 2 and Pre-diabetes, aged care, vegetarian diets, sports nutrition, gut health and family nutrition. Find out more about Melanie or book online to see her here!



Published By

Melanie Park



Mission Nutrition© 2022. Privacy Policy