Mexican Caesar Salad

Ingredients

dinosaur kaleroughly chopped, tough stems removed

10 cups

Romaine lettuceroughly chopped

8 cups

corn tortillascut into strips

Gluten-freecorn tortillas cut into strips

for 1 cup fried strips2 cup fried strips

vegetable oil

for frying

fresh cilantrochopped

1 cup

pepitastoasted

2/3 cup

avocadopeeled, pitted, thinly sliced

2

Greek yogurt

Vegancashew creamblend soaked cashews with water and lime juice

1 cup1 cup

mayonnaise

Veganvegan mayonnaise

1/2 cup1/2 cup

lime juicefresh

6 tbsp

garlicminced

4 cloves

Worcestershire sauce

Soy-freecoconut aminosreduce added sugar slightly since aminos are sweeter

2 tbsp2 tbsp

Dijon mustard

1 tbsp

Parmesan cheesegrated

Vegannutritional yeastadd squeeze of lemon for umami

1/2 cup6 tbsp

salt

to taste

black pepper

to taste

cotija cheesecrumbled

Vegannutritional yeast

1 cup1 cup

Method

1. 01Heat oil in a small saucepan over medium-high heat until it sizzles when a drop of water is added.
2. 02Fry tortilla strips in batches for 1-2 minutes until golden and crispy. Transfer to paper towels to cool.
3. 03Whisk Greek yogurt, mayonnaise, lime juice, garlic, Worcestershire, mustard, Parmesan, salt, and pepper until smooth.
4. 04Combine kale, Romaine, tortilla strips, cilantro, pepitas, and avocado in a large bowl.
5. 05Drizzle with dressing and toss to coat evenly.
6. 06Serve immediately, sprinkled with cotija cheese.

Fits

• Vegetarian
• Pescatarian