Mexican Caesar Salad with Creamy Avocado Dressing is crisp romaine with pepitas, tortilla strips and cotija cheese and a fresh, light avocado dressing. It's a delicious south-of-the-border take on Caesar salad!
3smallcorn tortillascut into 1/4" thick strips with a pizza cutter and cut into 1/3's
1/3-1/2cupoil
sea salt
For the salad:
4ouncesromaine leaveschopped
1/2cupcotija cheese
1/2cupcilantro leaves
1/3cuproasted salted pepitas
Instructions
Prepare the dressing:
Place the avocado, Greek yogurt, cilantro, lime juice, pepitas, and water in the bowl of a food processor and process until smooth. Add salt and pepper to taste, and more water if you like a thinner consistency, and process once more. Set aside.
Prepare the tortilla strips:
Heat the oil in a large saute pan over medium high heat and line a large plate with paper towels. Add the tortilla strips in batches, being careful not to overcrowd the pan, and fry until golden and crisp. Remove from the oil with a slotted spoon and blot on the paper towels and sprinkle with sea salt. Repeat until the remaining tortilla strips are done.
Prepare the salad:
Place the romaine, cheese, cilantro leaves, and pepitas in a large bowl and toss to combine. Toss with the desired amount of dressing until the salad is coated, and top with the tortilla strips. Serve immediately and enjoy!
Notes
*I purchased bagged roasted salted pepitas in the produce section of my supermarket. You can also use raw pepitas and toast them yourself in a pan over medium heat for about 5 minutes.
The dressing may be made in advance and will keep up to 2 days in an airtight container in the fridge.