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.
Ingredients
Scale
- 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
- 1/4 teaspoon salt
- 1/4 – 1/2 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.