Eczema Detox Caesar Salad

Traditional caesar salads are often smothered with a creamy and oily dressing but this one is made from eczema-friendly ingredients and proves that caesar salads can still be delicious, crunchy and tasty while being fresh and healthy as well.

This salad makes for a lovely lunch or a light dinner and can be altered to be vegan or vegetarian, paleo or gluten-free.

  • Omit the bread to make it Paleo.

  • Swap the chicken for chickpeas to make it vegan.

  • If you are sensitive to cashews or nuts omit the dressing.

  • To make the recipe low in salicylates swap the cos lettuce for low sal iceberg lettuce.

The health benefits

Cos lettuce can be overlooked as a food high in nutrition, however it provides an excellent source of the vitamins, beta-carotene, vitamin K, folate and molybdenum. It is also a good source of the minerals manganese, potassium, copper and iron. These nutrients work in various ways to aid lowering inflammation and enhancing detoxification and collagen synthesis for healthy skin.

Raw cashews are rich in important skin minerals including manganese, magnesium, zinc and copper. Chicken is a complete protein containing all essential amino acids which is essential for healthy skin.

Eczema Detox Caesar Salad

Serves 2 people

Preparation time 30 minutes (includes soaking of the cashews)

Cooking time 15 minutes


1 cup raw cashews (soaked in boiling water)

1/2 cup filtered water

Sea salt to taste

300 grams of chicken tenderloins (roasted chickpeas or cashews if vegan)

2 baby cos lettuce (iceberg lettuce for low salicylate option)

2 slices of GF bread of choice (omit if paleo)

2 tablespoons of chives (chopped)

Garlic powder or 1-2 garlic cloves crushed

Optional extras for cooking: water, oil of choice, maple syrup


  • Bring a kettle of water to the boil to soak 1 cup of cashews for the cashew cream.

  • Chop chives and crush garlic (if using fresh garlic) and set aside. These will be used to flavour the cashew cream.

  • Gently wash the baby cos and slice in half lengthwise, set aside.

  • Drain the soaking cashews and make the cashew cream by blending them with 1/2 cup filtered water and some sea salt to taste (up to 1/4 tsp) in a high speed blender until smooth and creamy. Once smooth, add in garlic and chives and pulse until just combined. Taste and adjust if needed. Set aside