Making salads at home has never been my forte. This could come down to my inability to chop the lettuce just right, the less than satiating nature of most salads, or possibly the fussiness that is generally associated with this popular “diet food.” However, this Mexican Caesar Salad puts all of these worries to rest and offers a plethora of flavors and textures sure to leave you and your friends and family coming back for more!
What I like the most about this salad is the ease of which it comes together. All I do is set out some frozen corn to thaw and start prepping ingredients. I give everything a rough chop, unceremoniously throw the ingredients into a bowl, and then wipe my hands clean. Done! If only all healthy eating could be this simple.
If it makes you happy, you are also free to top this salad with salsa or your favorite store-bought bottled dressing. That said, I would really like to encourage you to try making your own dressings started with the one included in this recipe. When you make your own dressing you are in complete control of the ingredients and can avoid unnecessary chemicals, emulsifiers, and fattiness. Not to mention, this salad dressing is INCREDIBLE!!! Creamy tahini blended with garlic, lime juice, and a gorgeous mixture of spices makes any vegetable go down more easily.
So here you have it: a new, wonderful way to get in your veggies and gain a mastery of the mystery that is the homemade salad. If you are still a little fearful don’t be! This recipe is incredibly forgiving and will taste delicious regardless of whether or not you have every single ingredient or chop the lettuce perfectly. Take it from someone who constantly finds herself in these predicaments – this Mexican Caesar Salad is amazing and you will like it. That’s all.
Mexican Caesar Salad
Looking to spice up your caesar salad? Try this version filled with incredible Mexican flavors! You won’t be sorry.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: sides, entrées
- Cuisine: vegan, gluten-free
Ingredients
For the Salad
2 heads romaine lettuce, chopped
1 c cherry tomatoes, halved
3 scallions, chopped
3/4 c frozen roasted corn kernels, thawed
1/2 c black beans
1/3 c fresh cilantro
1 avocado, sliced
1/4 c pepitas, roasted and salted
For the Dressing
1/2 c tahini
1/2 c water
3 cloves garlic
2 tbsp lime juice
1 tsp dijon mustard
1/4 c nutritional yeast
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
Instructions
1. To make the dressing, combine all of the ingredients in a blender for about 30 seconds or until everything is well-combined and the dressing has a smooth consistency. Place in the refrigerator until ready to use.
2. In a large bowl, toss the chopped romaine, cherry tomatoes, scallions, roasted corn, black beans, and cilantro together. Top with the sliced avocado and pepitas. Drizzle desired amount of the dressing over the salad when ready to serve. Salad can keep in a sealed container in the refrigerator for 2-3 days. Dressing can be frozen for up to a month.
Notes
*Nutritional information reflects use of half of the dressing as you are likely to have some leftover.
Nutrition
- Serving Size: 2 cups
- Calories: 328
- Sugar: 7.1g
- Sodium: 507.4mg
- Fat: 18.9g
- Saturated Fat: 2.8g
- Carbohydrates: 32.3g
- Fiber: 14.4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, gluten-free, salad, Mexican, sides
Looking for more salad recipes? Be sure to check out:
Raw Detox Salad & Shaved Brussels Sprout Salad w/Tangy Vinaigrette
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