Mexican Caesar Salad
- Yield 4
- Prep 20 minutes
- Total 20 minutes
Mexican Caesar Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 5-6 cups roughly-chopped dinosaur (lacinato) kale leaves, tough stems removed
- 4 cups roughly-chopped Romaine lettuce
- 1 cup fried tortilla strips, homemade* or storebought
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup toasted pepitas (hulled pumpkin seeds)
- 1 avocado, peeled, pitted and thinly sliced
- 1 batch Greek Yogurt Caesar Dressing (which I recommend making with lime juice, instead of lemon juice, for this recipe)
- crumbled cotija cheese or queso fresco
Method
Mix kale, Romaine, tortilla strips, cilantro, pepitas, and avocado in a large mixing bowl.
Spoon evenly with the Caesar dressing, and toss to combine.
Plate while it is hot, sprinkled with crumbled cotija or queso fresco.
