The temperatures are quickly rising here in Austin, which can only mean one thing: it’s officially the season for ALL THE SALADS.
Cool, crisp greens to counteract all of that heat? Yes please.
Down here in Texas we tend to agree that the best version of everything comes in some sort of Tex-Mex form and legend has it that the Caesar salad was actually invented in Tijuana, Mexico. This modern take on the classic Caesar pays homage to its south of the border origins. Serve it as a tasty accompaniment to any Mexican dish — fajitas, enchiladas or chicken mole. Or simply serve the Mexican Caesar salad topped with shrimp or chicken for a scrumptious supper.
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.
Author: Kristin Schell
Ingredients
- 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
Instructions
- 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.
- 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.
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