Mexican Caesar Salad

Mexican Caesar salad is a twist on a classic and can be served as a side dish or as a main dish. Crisp romaine, sweet corn, creamy avocado, and sliced jalapenos tossed together in a creamy cilantro Caesar dressing. Serve it as is or add a protein like grilled chicken or shrimp for a light and easy dinner.

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Author: April Anderson

Servings: servings

Prep Time: 20

Total Time: 20

Ingredients

For the Dressing

1/4 cup mayonnaise see note
3 tablespoons extra-virgin olive oil
1 tablespoon anchovy paste
1/4 cup water
1 teaspoon Dijon mustard
Juice of 1/2 lemon
1/4 cup cilantro leaves
1 garlic clove
1/4 teaspoon black pepper
1 pinch salt

For the Salad

6 cups chopped romaine lettuce
1/2 cup corn see note
3 tablespoons shaved Parmesan cheese
1/2 jalapeno thinly sliced
1 avocado thinly sliced or cubed

Instructions

Combine all of the dressing ingredients in a food processor and blend until smooth. Refrigerate until ready to use.
In a large bowl, toss the chopped romaine with a pinch of sea salt and freshly ground black pepper.
To assemble, divide the chopped romaine between two plates and top with corn, parmesan cheese, jalapeno, and avocado. Drizzle the dressing over the top - you will probably have extra dressing which will keep in the refrigerator for a few days.

Video

Notes

The dressing is on the thinner side so if you want it thicker you can add more mayonnaise or you can add some thick Greek yogurt to thicken it up. Leftover dressing will keep in the fridge for up to a week.

If you have access to really fresh corn when it's in season you can clean the cobs and slice the kernels off the cob and add them to the salad raw. If you're not sure how fresh the corn is (or how much it's been handled) I recommend sauteeing it in some olive oil first and then cool it before adding to the salad. Or, use thawed frozen corn if you don't have fresh.

Nutrition Estimate

Course: Salads

Cuisine: Mexican-American

Keyword: mexican caesar salad