Mexican Caesar Salad with Creamy Avocado Dressing
A crowd pleasing favorite toss up a Mexican Caesar salad for your next family supper or neighborhood get-together.
  • For the Avocado Dressing:
  • 1 large avocado
  • 1 lime, juiced
  • 3 cloves garlic, minced
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons white wine vinegar
  • 1 jalapeno, chopped {use more or less to taste}
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ - ½ cup of olive oil
  • For the Caesar salad:
  • 3 romaine heads, chopped
  • 2 green onions, chopped
  • 1 cup cilantro, chopped
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 cup tortilla chips, crushed
  1. Blend avocado, lime juice, garlic, Dijon mustard, vinegar, jalapeno, and seasonings in a blender or food processor. Add olive oil in a steady stream until dressing is thick and creamy. Depending on the size of your avocado you might need more or less olive oil. Eyeball it.
  2. In a large serving bowl, mix the romaine lettuce, onions, cilantro, cheese, and tortilla chips. Add the dressing a few generous spoonfuls at a time, tossing as you go. You will have extra dressing to keep stored in the refrigerator for up to a week.
Recipe by The Turquoise Table at