Lunchbreak: Southwest Caesar Salad

Midday News

Entertaining Expert Carol Mackey


Southwest Caesar Salad


1 ripe avocado
1 (4 oz.) can chopped green chilies 
1 garlic clove 
1½ Tbls. fresh lime juice 
¼ cup fresh cilantro, stemmed 
2 Tbls. Greek yogurt or sour cream

1/3 cup olive oil

Salt and pepper to taste

2 corn tortillas (or can use crushed tortilla chips)
oil for frying

2 heads romaine lettuce, rinsed and chopped 
crumbles queso fresco cheese (about ¾ cup or more if desired)
1 cup small tomatoes; halved
½ cup roasted pepitas (raw, hulled pumpkin seeds)

2 sliced radishes

Place all dressing ingredients in a food processor and pour in olive oil, blend until smooth, season with salt and pepper.

Cut tortillas into match sized sticks. Heat oil in sauté pan over med-high until crisp. Remove with slotted spoon and drain on paper towels, salt. Set aside. 

Toss lettuce in large bowl with half of the crumbled cheese, tomatoes, and as much salad dressing as you want, I like to reserve a little if anyone prefers extra dressing. Top with the remaining cheese, pepitas and tortilla strips.  Serves 4-6.

*Roasted pepitas can be purchased or buy raw and coat with 2-3 Tbls. olive oil, salt and bake at 350 degrees turning once until roasted, about 10 minutes.

*For an entrée salad, add some grilled chicken!


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