Mexican Caesar Salad

This recipe for Mexican Caesar salad is crisp romaine lettuce tossed in a creamy cilantro dressing, then finished off with a variety of fun toppings. It's Caesar salad in a whole new way that might be even better than the original!

Course Salad, Side

Cuisine Mexican

Prep Time 15

Cook Time 1

Total Time 15

Servings servings

Calories 633kcal

Author Sara Welch

Ingredients

For the salad

5 cups chopped romaine lettuce
1/3 cup crumbled cotija cheese (can substitute feta)
1/2 cup diced and seeded tomatoes
1 cup canned black beans drained and rinsed
1/2 cup tortilla strips or crushed tortilla chips
1 avocado pitted and sliced
1/4 cup roasted and salted pepitas (pumpkin seeds)
Optional garnishes: Lime wedges and cilantro leaves

For the dressing

1 whole canned mild green chile or 1 anaheim pepper seeded, roasted and peeled
2 tablespoons roasted and salted pepitas (pumpkin seeds)
1/2 teaspoon minced garlic
3 tablespoons cotija cheese finely crumbled (can substitute feta)
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons lime juice
1 teaspoon honey
1/3 cup olive oil
1 tablespoon red wine vinegar
3/4 cup cilantro leaves
3 tablespoons mayonnaise or sour cream

Instructions

For the dressing:
Place all of the salad dressing ingredients in a food processor or blender and blend until smooth. Add a little water if needed to get to a pouring consistency.Taste and season with additional salt and pepper if desired.
For the salad:
Place the lettuce, tomatoes and beans in a large bowl. Add the dressing (in the amount you prefer) and toss to coat. Top the salad with tortilla strips, cotija cheese and avocado slices. Garnish with cilantro leaves and lime wedges if desired and serve immediately.

Notes

Cotija cheese can be found in most grocery stores, mine was in the regular cheese aisle but the check the specialty cheese area in the deli too. Feta is an acceptable substitute.
Mild green chiles come in small cans in the mexican food area, I use the ortega brand.

Nutrition