Mexican Caesar Salad

Mexican Caesar Salad

It is April and about time to roll back the soups and dial in the salads! Here is our first salad recipe of 2014 and it is a beautiful colorful one that will serve you well all spring and summer. This Mexican Caesar Salad is a twist on the original Caesar Salad, with bright colors and flavors – such as diced red, yellow and orange bell peppers, crumbled blue corn chips, and a green cilantro dressing. To pile on the nutrients, the dressing uses pro-biotic-packed kefir and pumpkin seeds for the creamy base. Plus romaine lettuce is a powerhouse all on its own!

Enjoy!

Mexican Caesar Salad

Recipe: Mexican Caesar Salad

Ingredients

  • 1 head of romaine, chopped in bite sized pieces
  • 1 or 2 bell peppers (a variety of red, orange or yellow), small dice
  • 1 cup cherry or grape tomatoes, halved
  • 3/4 cup blue corn chips, crumbled
  • 1 can of black beans, drained and rinsed
  • 1/2 cup Cotija cheese, crumbled (optional)
  • fresh ground pepper (for topping)
  • minced cilantro (for topping)
  • a few blue corn chips crumbled (for topping)

For Cilantro-Kefir dressing (makes a little more than you will need):

  • 1/2 small can of diced mild chiles
  • 1/4 cup pepitas (raw or roasted pumpkin seeds)
  • 1 cloves garlic (roasted for a smoother flavor)
  • 1/2 t salt
  • 1/3 cup extra virgin olive oil
  • 3 T red wine vinegar
  • 3 T Cotija cheese
  • 1 small bunch of cilantro (I used leaves and stems)
  • 1 cup plain, unsweetened kefir (can sub with mayo if you must)
  • water to thin if needed

Instructions

  1. Toss all salad ingredients together.
  2. For the dressing, blend all ingredients except the cilantro and kefir until smooth. Then add cilantro and kefir and blend again until smooth. Taste and add salt for more sparkle and water for thinning if necessary.
  3. Toss salad with dressing. Crank a little fresh ground black pepper over the salad and sprinkle a little minced cilantro and blue corn chip crumbles over the top for presentation points.

Preparation time: 15 minute(s)

Number of servings (yield): 4

 

Okay, I can’t help it. I’ve got to share this beautiful colorful fruit salad too. It’s so easy and makes a great addition to any fiesta!

Fruit Salad with Lime & Mint

 Recipe: Fruit Salad with Lime & Mint

Ingredients

  • 2 mangoes, cubed
  • 1 basket strawberries, sliced
  • 2 oranges, cubed
  • 1 lime, juiced
  • 5 mint leaves, chopped fine

Instructions

  1. Toss the cut fruit with the lime juice and mint and serve. Tastes even better if you let it hang out together in the refrigerator for a few hours prior to serving.

Preparation time: 15 minute(s)

Number of servings (yield): 4

Looking for more salad ideas? Here are a few:

Confetti Pasta Salad with text  Confetti Pasta Salad

Pearl Couscous  Spring Pearl Couscous

Beet Orange Salad  Beet Orange Stack-Ups

Simplest Salad  The Simplest Salad

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3 thoughts on “Mexican Caesar Salad

  1. A gluten free Ceasar salad! Awesome!
    Have to mention that the store brands of diced mild chiles aren’t as good as the Ortega brand.

  2. Pingback: Salad Spree Round-Up - Lean.Green.Kitchen

  3. Pingback: Kids Clean Up: Taco Bell's Pintos and Cheese | Lean.Green.KitchenLean.Green.Kitchen

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