Mexican Caesar Salad with Creamy Avocado Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1/2 cup Cilantro, leaves
  • 2 Limes, juice of
  • 4 oz Romaine, leaves

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/3 cup Canola oil

• Nuts & Seeds

  • 7 1/3 tbsp Pumpkin seed, roasted salted

• Bread & Baked Goods

  • 3 Corn tortillas, Small

• Dairy

  • 1/2 cup Cotija cheese
  • 1/3 cup Greek yogurt, plain

• Liquids

  • 2 tbsp Water

Found on flavorthemoments.com

Description

Ingredients

• 1 avocado, seeded and cut into chunks
• ⅓ cup plain Greek yogurt (I used 2%)
• ¼ cup roughly chopped cilantro
• Juice of 2 limes
• 2 tablespoons roasted salted pepitas*
• 2 tablespoons water
• 3 small corn tortillas, cut into ¼ thick strips with a pizza cutter and cut into ⅓s
• ⅓-1/2 cup canola oil
• sea salt
• 4 ounces romaine leaves, chopped
• ½ cup cotija cheese (or substitute with your favorite cheese)
• ½ cup cilantro leaves
• ⅓ cup roasted salted pepitas

Directions

• Place the avocado, Greek yogurt, cilantro, lime juice, pepitas, and water in the bowl of a food processor and process until smooth. Add salt and pepper to taste, and more water if you like a thinner consistency, and process once more. Set aside.
• Heat the canola oil in a large saute pan over medium high heat and line a large plate with paper towels. Add the tortilla strips in batches, being careful not to overcrowd the pan, and fry until golden and crisp. Remove from the oil with a slotted spoon and blot on the paper towels and sprinkle with sea salt. Repeat until the remaining tortilla strips are done.
• Place the romaine, cheese, cilantro leaves, and pepitas in a large bowl and toss to combine. Toss with the desired amount of dressing until the salad is coated, and top with the tortilla strips. Serve immediately and enjoy!