Everything you love about a classic green salad… with a Mexican twist! Make it an entree and add grilled chicken or shrimp.
Mexican Green Salad
Serves 4
5 cups roughly-chopped 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
1 avocado, peeled, pitted and thinly sliced
Crumbled cotija cheese
Dressing
2 tablespoons lime juice
2 garlic cloves, minced
1/2 cup greek yogurt or mayonnaise
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
3/4 cup olive oil
1/4 cup finely grated Parmesan
Add all ingredients in a blender and stream in olive oil
Salt and pepper to taste
Combine kale, Romaine, cilantro, pepitas, and avocado in a large mixing bowl.
Drizzle evenly with the Caesar dressing, and toss to combine. Place salad on a serving platter and sprinkle with cotija and tortilla strips.
*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, sprinkle with sea salt and let cool. Repeat with remaining tortilla strips until all are fried.
