Description
This Mexican Caesar Salad is a bold and zesty twist on the classic! Featuring crisp romaine, a creamy cilantro-lime dressing, crunchy tortilla strips, and cotija cheese, this salad is packed with flavor and perfect as a side or main dish! 🥗🌿🌶️
Ingredients
Scale
For the Salad:
- 5–6 cups chopped kale (stems removed)
- 4 cups chopped Romaine lettuce
- 1 avocado, peeled and sliced
- 1 cup fried or baked tortilla strips
- ½ cup toasted pepitas (pumpkin seeds)
- ⅓ cup crumbled cotija cheese
For the Greek Yogurt Caesar Dressing:
- ½ cup Greek yogurt
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 2–3 tbsp water (to thin, if needed)
Instructions
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Make the Dressing:
- In a small bowl or blender, whisk together Greek yogurt, Parmesan, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, pepper, and smoked paprika until smooth.
- Add water as needed to thin the dressing to your desired consistency.
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Prepare the Salad:
- In a large bowl, massage kale for about 1 minute to soften.
- Add chopped Romaine, avocado slices, tortilla strips, toasted pepitas, and cotija cheese.
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Dress & Serve:
- Drizzle the salad with Greek yogurt Caesar dressing and toss gently to combine.
- Serve immediately and enjoy!
Notes
- For added protein, top with grilled chicken, shrimp, or steak.
- For a spicier dressing, add diced jalapeño or more chili powder.
- For a dairy-free version, use a dairy-free yogurt alternative.