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Mexican Caesar Salad
Mexican Caesar Salad
"This Mexican Caesar Salad will become a summer salad go-to. A creamy and tangy lime vegan caesar salad dressing coats crunchy romaine, sweet tomatoes, and crunchy tortilla strips and pepitas. Add some crumbled cotija cheese or pepperjack if you’d like, but this vegan caesar has plenty of flavor without it! This salad takes about 20 minutes to put together including the homemade dressing! Make sure to have crunchy romaine, avocados, juicy tomatoes, and pumpkin seeds on hand."
Serves4 people
Preparation Time20 min
Cooking Time12 min
Ingredients
- 2 heads romaine lettuce
- 1 cup cherry tomatoes
- 1 avocado
- 1 cup cilantro, chopped
- 1 cup pepitas
- 5 corn tortillas, cut into strips
- olive oil, for spraying
- sea salt and cumin, to taste
- Lime Vegan Caesar Dressing
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Preheat oven to 350 degrees F.
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On a baking tray, spread out tortilla strips. Lightly spray with olive oil, and then season with sea salt and cumin to taste. Bake for 5 minutes.
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Add pepitas to the baking tray along with the tortilla strips, and spray lightly with olive oil and sprinkle with sea salt. Bake for another 10 minutes. Open the door to allow some heat to escape the oven, and then allow the pan to sit in the warm oven to completely crisp up the tortilla strips while preparing the rest of the salad.
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Make the dressing by adding all the ingredients to a blender, and processing until very, very smooth. I find that I have to scrape cashew pieces off the side and lid of my blender once before it all breaks down and becomes a smooth and creamy dressing. Set aside.
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In a large bowl, add romaine, tomatoes, avocado, pepitas, tortilla strips and cilantro. When ready to serve, toss with the Mexican caesar dressing.
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