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Mexican Caesar Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x


Everything you love about a classic Caesar salad…made with a Mexican twist!  Feel free to add grilled chicken, shrimp or steak to this salad, or serve it vegetarian as-is!


  • 56 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


  1. Combine kale, Romaine, tortilla strips, cilantro, pepitas, and avocado in a large mixing bowl.
  2. Drizzle evenly with the Caesar dressing, and toss to combine.
  3. Serve immediately, sprinkled with crumbled cotija or queso fresco.


*You can either buy crispy tortilla strips at the store (they’re usually in the salad dressing section).  Or if you’d like to make them homemade, just cut a bunch of corn tortillas into small strips.  Fill a small saucepan or sauté pan 1/2-inch full of oil.  Heat over medium-high heat, until the oil sizzles when you add a drop of water.  (If it sputters and splatters, the oil is too hot — turn it down.)  Add in a handful of the tortilla strips and fry for 1-2 minutes, or until they start getting golden and crispy.  Use a slotted spoon to transfer the tortilla strips to a paper-towel-covered plate, and let cool.  Repeat with remaining tortilla strips until all are fried.