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Cameler Caeser Salad with Artichoke & Avocado & Prawn's
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Camelēr’s Caesar Salad with Avocado, Artichokes & Grilled Prawns

This vibrant salad features tender Italian artichokes, creamy avocado, and succulent grilled prawns marinated in our Sofrito blend, all infused with a zesty Caesar dressing. It’s a dish that celebrates the rich flavours of herbs and spices. The blend includes ingredients such as lemon peel, tomato, and herbs like oregano, which infuse each bite with Mediterranean zest. This blend not only complements the smoky grilled prawns and creamy avocado but also elevates the tangy Caesar dressing, creating a harmonious balance of flavours. The Sofrito blend in this salad brings depth and complexity, making every forkful a delight of Mediterranean-inspired tastes.

Preparation time

30 min.

Cooking time

20 min.

Spice used






12 marinated grilled prawns

4 eggs

200g marinated artichoke hearts, drained and sliced

4 baby gem lettuces, trimmed

2 ripe avocados, peeled and sliced

100g Parmesan cheese, shaved

200ml of Camelēr’s Caesar dressing

Salt and black pepper, to taste 


Ingredients for marinating prawns:

12 large prawns, deveined and peeled

1 tablespoon of Sofrito by Camelēr Spice Co.

2 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 black pepper


For the spiced croutons:

200g sourdough bread, cut into 2.5cm cubes

100ml olive oil

Large pinch of sea salt flakes

1 teaspoon of Sofrito by Camelēr Spice Co.


For the Camelēr’s Caesar dressing:

2 anchovy fillets, finely chopped

1 garlic clove, minced

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon Sofrito by Camelēr Spice Co.

150ml extra virgin olive oil

50g Parmesan cheese, finely grated

Salt and black pepper, to taste 


  1. Ensure prawns are cleaned, deveined, and peeled. Pat them dry with paper towels to remove excess moisture.
  2. In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and Sofrito spice blend. Mix well to combine.
  3. Place the prawns in a shallow dish or a resealable plastic bag. Pour the marinade over the prawns, ensuring they are evenly coated. Massage the marinade into the prawns gently with your hands.
  4. Cover the dish or seal the bag and refrigerate for at least 30 minutes to 1 hour. This allows the flavours to penetrate the prawns.
  5. Meanwhile, make the Caesar dressing by combining finely chopped anchovy fillets (or anchovy paste) with minced garlic In a small bowl. Then add the Dijon mustard, lemon juice, spice blend and red wine vinegar to the bowl. Whisk together until well combined.
  6. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing. 
  7. Stir in finely grated Parmesan-style hard cheese into the dressing. Season with salt and freshly ground black pepper to taste. Adjusting seasoning as needed. If the dressing is too thick, you can adjust the consistency by adding a little water or more olive oil, a teaspoon at a time, until you reach the desired thickness.
  8. For best results, let the Caesar dressing chill in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld together.
  9. Once the prawns have marinated, heat a grill pan or skillet over medium-high heat. Cook the prawns for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook them, as they can become tough.
  10. To make the croutons, preheat the oven to 180°C/fan 160°C/Gas Mark 4. Toss the bread cubes with olive oil, sea salt flakes, and 1 teaspoon of Sofrito spice blend. Spread on a baking tray and toast for 15 minutes until golden, turning halfway through.
  11. Bring a saucepan of lightly salted water to a boil. Add the eggs and cook for 5 minutes until yolks are set but still soft. Rinse under cold water, shell while warm, and quarter lengthways.
  12. Cut lettuces into wedges and toss with avocado slices, grilled prawns, sliced marinated artichokes, three-quarters of the shaved cheese, and the prepared Caesar Dressing infused with Sofrito spice blend.
  13. Divide the dressed salad among serving plates. Arrange croutons and egg quarters on top. Scatter the remaining shaved cheese over each plate and serve.