Mexican Caesar Salad and Healthy Creamy Dressing Recipe

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta offers a similar tangy flavor, while parmesan is more accessible.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce provides umami without anchovies, while balsamic adds sweetness.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-bought croutons

Whole wheat adds fiber, while croutons save prep time.

avocado

🥗Healthier: Greek yogurt

💰Cheaper: mashed banana

Greek yogurt offers creaminess with fewer calories, banana adds sweetness.

Start by making the Mexican Caesar dressing in an upright blender or food processor.

Add 1/2 cup of cottage cheese to the blender.

Pour in 1/3 cup of almond milk.

Add 1/4 cup of avocado oil or light olive oil.

Squeeze in 3 tbsp of lime juice from 2 or 3 small limes.

Add 1/4 cup of shredded parmesan cheese.

Mix in 1/4 cup of chopped cilantro.

Pour in 1 tbsp of Worcestershire sauce.

Add 1/2 tsp of Dijon mustard or mustard powder, 1/2 tsp of garlic powder, 1/4 tsp of cumin, 1/4 tsp of oregano, 1/4 tsp of salt, and a dash of black pepper.

Blend until smooth and creamy.

Transfer the dressing to a jar.

Assemble the salad starting with a base of romaine lettuce.

Chop and mix in more cilantro leaves with the lettuce.

Add a few black beans and some cooked corn for flavor and fiber.

Sprinkle over some crumbled cotija cheese.

Add toasted pumpkin seeds for crunch.

Top with tortilla strips and thinly sliced avocado.

Drizzle the Mexican Caesar dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens