Mexican Caesar Salad

Mexican Caesar Salad

Mexican Caesar Salad


  • For the salad:
  • 5 cups of chopped romaine lettuce
  • 1/3 cup crumbled cotija cheese (can substitute feta)
  • 1/2 cup diced and seeded tomatoes
  • 1 cup of canned black beans , drained and rinsed
  • 1/2 cup of 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 of roasted and salted pepitas (pumpkin seeds)
  • 1/2 teaspoon minced garlic
  • 3 tablespoons of cotija cheese , finely crumbled (can substitute feta)
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 2 tablespoons of lime juice
  • 1 teaspoon of honey
  • 1/3 cup of olive oil
  • 1 tablespoon of red wine vinegar
  • 3/4 cup of cilantro leaves
  • 3 tablespoons of mayonnaise or sour cream


  • 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.

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