Ingredients
- For the salad:
- 5 cups of chopped romaine lettuce
- ⅓ cup crumbled cotija cheese (can substitute feta)
- ½ cup diced and seeded tomatoes
- 1 cup of canned black beans, drained and rinsed
- ½ cup of tortilla strips or crushed tortilla chips
- 1 avocado, pitted and sliced
- ¼ 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)
- ½ teaspoon minced garlic
- 3 tablespoons of cotija cheese, finely crumbled (can substitute feta)
- ½ teaspoon of black pepper
- ½ teaspoon of salt
- 2 tablespoons of lime juice
- 1 teaspoon of honey
- ⅓ cup of olive oil
- 1 tablespoon of red wine vinegar
- ¾ cup of cilantro leaves
- 3 tablespoons of mayonnaise or sour cream
Recipe Description
Romaine lettuce forms the base for this mexican caesar salad and in the topping lineup we’ve got tortilla strips (you can also use crumbled chips), diced tomato, black beans, pepitas (aka toasted pumpkin seeds), crumbled cotija cheese and sliced avocado. It’s all topped off with a creamy cilantro dressing.
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