Deconstructed Summer Roll with Asian-Inspired Caesar Dressing

 This variation of the classic Caesar salad is just one example of the versatility of Davidson’s Safest Choice Eggs, a necessity for all your recipes using raw or gently cooked eggs.Deconstructed Summer Roll with Asian-Inspired Caesar Dressing

Serves (serves 4)     adjust servings


(serves 4)

  • 12 ounces tomato puree
  • 1/2 cup skinless, seedless cucumbers, thinly sliced
  • 1/4 cup sliced green onion
  • 1/4 cup diced carrot
  • 2 drops hot sauce, or to taste
  • 2 Tablespoons balsamic vinegar
  • Juice from 2 limes (about 4 Tablespoons)
  • 3 Tablespoons sugar
  • 2 Tablespoons chopped cilantro
  • 1 whole avocado, divided, chop one half and slice second half
  • salt and pepper to taste



    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 169kcal Calories from fat 69
    % Daily Value
    Total Fat 8g 12%
    Saturated Fat 1g 5%
    Sodium 455mg 19%
    Carbohydrate 26g 9%
    Dietary Fiber 6g 24%
    Sugars 16g
    Protein 3g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

    What’s your go to summer meal? Mine is something grilled atop a big Caesar salad. In my humble opinion, it’s the Caesar dressing (the raw egg yolk in particular) that gives this meal it’s richness  and swagger! Although I have never been squeamish about eating raw eggs, I have been concerned about the risk of Salmonella. Not any more. I use Davidson’s Safest Choice Eggs because the natural pasteurization process uses a warm water bath that eliminates the risk of Salmonella in eggs, but does not change the taste or nutritional value. So I can add raw eggs to smoothies and  salad dressings; whip up a no cook mousse; and gently cook scrambled and poached eggs– all with peace of mind.

    So you see,  SafeEggs are versatile. And so is my  classic Caesar salad; today I’m adapting it to something new and different (but keeping the richness and swagger).  That’s how this was born…

    Deconstructed Summer Roll with Asian-Inspired Caesar DressingJust the sight of  this meal says hello summer.  It boasts the flavor and  goodness of a traditional Caesar salad, but with an Asian flare in only  390 calories and a healthy 37 grams of protein. The nutritional value is light & lean, and the taste is BIG and flavorful!

    Deconstructed Summer Shrimp Roll with Asian Inspired Caesar Dressing (serves 4)


    for the Asian Inspired Caesar Dressing

    • 1/4 cup cooked edamame, shelled
    • 1 Tablespoon lemon juice
    • 1 Tablespoon rice vinegar
    • 1/2 teaspoon sea salt
    • 1 Davidson's Safest Choice Pasteurized egg yolk
    • 1 garlic clove, minced
    • 1 teaspoon wasabi paste
    • 2 tablespoons extra virgin olive oil

    For the grilled shrimp

    • 1 pound large wild caught shrimp
    • 1 tablespoon extra virgin olive oil for brushing shrimp
    • Chinese 5 spice
    • 2 lemons, halved

    for the slalad

    • 1 head of romaine lettuce, cleaned and dried
    • 2 ounces thin vermicelli rice noodles, cooked
    • 1/2 cup thinnly slice radicchio
    • 1 cup cooked edamame, shelled


    1. Combine ingredients edamame through wasabi in a blender and process until smooth. Gradually add olive oil to combine. Pour into glass jar and refrigerate until ready to use.
    2. 1. Preheat grill.
    3. 2. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp (this will keep shrimp tender while grilling over high heat).
    4. 3. Brush shrimp with oil and season with Chinese 5 spice. Grill 2 minutes on each side, until shells are pink and shrimp is opaque.
    5. 4. Place lemons on the grill for the last minute. Remove from grill and set aside to serve with salad and  squeeze over shrimp.
    6. Combine chopped romaine, radicchio, and noodles in large bowl. Divide among 4 plates. Top each plate with grilled shrimp and squeeze grilled lemon halves over shrimp. Sprinkle each salad with edamame. Serve immediately with Asian-Inspired Caesar dressing on the side.


    Eggnog Recovery Smoothie (#SafeNog)

    Disclosure: I was asked to participate in  the Dozen Days of Nog, a consumer campaign for Safest Choice Pasteurized Eggs. I was compensated for writing this post. Opinions are my own.

    Eggnog Recovery Smoothie (#SafeNog)The holidays are upon us and you can taste the wonder and joy in everyday foods from coffee to sports bars. Today, my post is for any fitness enthusiast whose heart beats a little faster when I say, EggNog! Because of people like you, this beverage, synonymous with Christmas, has stood the test of time. First fashioned in Britian, eggnog has traveled the world, and wherever it goes,  people tend to make it their own. In this spirit, I’m putting  my very own twist on this longstanding tradition.

    Last week I started whipping up these quick and delicious eggnog  smoothies to get myself in the holiday spirit,  to  refuel, rehydrate, and recover after my

    photo-215distance runs and strength training. They make an egg-cellent (pun intended) way to replace both  fluid and elctrolytes lost during exercise. Each serving provides me with high quality protein important to preserve lean muscle mass and even stimulate new muscle growth, and supplies carbohydrates necesary to get ready for tomorrow’s workout.   Timing this smoothie after a bout of exercise takes advantage of the anabolic window, but it would also make a first string to-go breakfast and is fitting anytime you want to toast to good health!

      Eggnog Recovery Smoothie (#SafeNog)I love dairy and the natural sweetness of Medjool dates, but  the real hero of this eggnog  smoothie is …



    SafeEggs Pasteurized Eggs  makes consumption of raw eggs safe by eliminating any risk of Salmonella without changing the nutrition or flavor.  As a matter of fact, I not only use these in my eggnog recovery smoothies (recipe below), I use them  in all of my favorite egg dishes such as  Caesar Salad, and in my Spaghetti n’ Eggs with Tomato Paprika Sauce. Plus, when I’m baking some of my  favorite holiday treats, they make licking the spoon A-okay. How is that for peace of mind?!!

     I first started using SafeEggs  because they are pasteurized, which is an all-natural, gentle warm bath pasteurization process. But I also love them because they have a farm fresh taste, and come from chickens that are raised hormone free, antibiotic free and are vegetarian fed. It should NOT surprise you that they have earned the Seal of Approval for exceptional flavor and culinary performance from the nation’s largest organization of professional chefs, the American Culinary Federation (ACF). By now your probably asking, where can I buy SafeEggs? Click here for  a store locator.

    Start a new tradition using  SafeEggs in a  smoothie for recovery, in your holiday baking  and  in all of your  favorite egg dishes all year long.  Take the first step by joining the Facebook event, Dozen Days of Nog, from Dec 13-24. Connect with myself and other foodies to share tips , advice, ask questions,  find more recipes  and even contribute your own.  Because peace of mind in always in season.

    Eggnog Recovery Smoothie (#SafeNog)

    EggNog Recovery Smoothie (#SafeNog); serves 2


    • 2 Medjool dates
    • 2 whole Safest Choice Pasteurized Egg, separated
    • 1 cup 2% milk
    • 1 cup low fat Greek yogurt
    • 1/8 teaspoon of good quality salt such as Himalayan salt
    • 1/2 teaspoon cinnamon
    • 4-6 ice cubes


    1. 1. Place dates into a small bowl and cover with water for about 10 minutes to soften. Once soft, slice dates in half lengthwise and remove pits.  Chop coarsely.
    2. 2. Add dates along with egg yolks, milk, Greek yogurt, salt, cinnamon,  and ice to a blender and process until smooth. This is the eggnog base.
    3. 3. Beat egg whites till stiff peaks form.
    4. 4. Pour eggnog base into two glasses or mugs. Gently fold in egg whites. Garnish with additional cinnamon. Serve immediately.


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