Remember how last week I was raving about that chopped greek salad I made? This Mexican Caesar salad is just as amazing (if not better!). Clearly it’s not a Caesar salad in the traditional sense, but a lot of the same elements are there – romaine lettuce, creamy dressing, shaved cheese and here we’ve got tortilla strips in lieu of croutons. I also added some extra toppings because in my opinion that’s the best part of any salad!
How do you make Mexican Caesar salad?
Romaine lettuce forms the base for this Mexican Caesar salad and in the topping lineup we’ve got tortilla strips (you can also use crumbled chips), diced tomato, black beans, pepitas (aka toasted pumpkin seeds), crumbled cotija cheese and sliced avocado. It’s all topped off with a creamy cilantro dressing.
The dressing is made in a blender or food processor and is full of ingredients that add a ton of flavor like green chiles, pepitas, cotija cheese, lots of cilantro and lime juice. Toss the dressing with the lettuce and toppings and you’ve got salad perfection.
This Mexican Caesar salad recipe can be easily doubled or tripled to feed a crowd, it would be the perfect contribution to a potluck! I like to make a batch of this salad and then eat it for lunch for days, so far I haven’t gotten tired of it. Regardless of how you eat it, you’ll love the bold flavors and textures in this Caesar salad variation. Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
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