Mexican Caesar Salad with Greek Yogurt Caesar Dressing
Adapted original recipe from www.gimmesomeoven.com. Caesar salad is one of our favorite salads in our house. The Mexican flavor twist in this version is really good. First time we made this as a main meal for dinner by adding grilled chicken. It was delicious for sure. There are a lot of ingredients between the salad and the dressing recipes which is why this recipe is rated for intermediate cooks. Changes we made to original recipe: My family is not fond of kale so we reduced to 2 cups and increased the Romaine lettuce to 8 cups for a total of 10 cups "salad". Tortilla strips are store bought. For the dressing we felt less is more when it came to the lemon/lime juice and used just 1 tablespoon of lime juice. Decreased the amount of Parmesan cheese from 1/2 cup to 1/4 cup to reduce saturated fat.
- 2 cup Kale
- 8 cup Romaine Lettuce
- 1/2 cup Tortilla Strips
- 1/2 cup Cilantro
- 1/3 cup Pepitas
- 1 Avocado
- 1/2 cup Queso Fresco or Cotija Cheese
- Dressing: Whisk all ingredients together until combined and smooth. Refrigerate until ready to serve. A sealed jar works really well for making dressing.
- Salad: In a large bowl, combine kale, Romaine, tortilla strips, cilantro, and pepitas. Drizzle dressing over and toss to combine well. Divide into 4 servings. Top each serving evenly with avocado slices and crumbled cheese.
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