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!
- 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
- Combine kale, Romaine, tortilla strips, cilantro, pepitas, and avocado in a large mixing bowl.
- Drizzle evenly with the Caesar dressing, and toss to combine.
- 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.