This Mexican Caesar Salad recipe is made with a lighter Greek Yogurt Caesar Dressing, lots of my favorite Mexi ingredients, and it tastes so fresh and flavorful and delicious!

Look out, world. My favorite kind of food just met my favorite kind of salad.
And the result is a mega-delicious win-win. ??
Seriously, this recipe is everything I love about a rich and creamy Caesar salad…but kicked up a notch with lots of my favorite Mexi ingredients (think: creamy avocado, crunchy pepitas, salty tortilla chips, fresh cilantro, zesty cotija, y más)…and then lightened up a notch with lots and lots of fresh kale and a lighter Caesar dressing (featuring lots of Greek yogurt and fresh lime juice).
So basically, you have every excuse in the book to go back for seconds, right?!

Seriously, I have no idea how it took me so long to consider this favorite food mash-up, but thank goodness it finally happened.
To make the salad, simply combine all of your salad ingredients in one big bowl:
- lots of fresh kale and Romaine lettuce (I recommend dinosaur/Lacinato kale)
- fresh cilantro
- crispy tortilla strips (I made my own, but you can use store-bought)
- toasted pepitas
- sliced avocado

Then all of that gets drizzled with my favorite Greek Yogurt Caesar Dressing (<– which I recommend making with lime instead of lemon juice for this recipe, as part of the Mexi twist). Delish.
Give it all a good toss until everything’s nice and coated with that heavenly dressing…

…then sprinkle with cotija or queso fresco…

…and voila! In just 20 minutes or so, this fabulous salad will be ready to serve and enjoy. It’s awesome as a main dish or a side dish. And if you’d like to add in some grilled chicken or shrimp or steak, go for it!
Enjoy, everyone!
Mexican Caesar Salad

Ingredients
- 5-6 cups roughly-chopped dinosaur (lacinato) kale leaves, tough stems removed
- 4 cups roughly-chopped Romaine lettuce
- 1 cup fried tortilla strips, homemade* or storebought
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup toasted pepitas (hulled pumpkin seeds)
- 1 avocado, peeled, pitted and thinly sliced
- 1 batch Greek Yogurt Caesar Dressing (which I recommend making with lime juice, instead of lemon juice, for this recipe)
- crumbled cotija cheese or queso fresco
Instructions
- Combine kale, Romaine, tortilla strips, cilantro, pepitas, and avocado in a large mixing bowl.
- Drizzle evenly with the Caesar dressing, and toss to combine.
- Serve immediately, sprinkled with crumbled cotija or queso fresco.
Notes





This is such a great recipe. I make so many Mexican dishes and often want a good side for them…this is perfect. My family LOVES it and it is a good way for them to get some greens!!
Delicious! Topped with your baked chicken recipe and put the lime in the dressing as recommended :)
So you know a Caesar salad was invented by a Mexican named Caesar true story
This was absolutely delicious! My husband said it was the best salad he had ever had. I made mine with vegan dressing and served as a side with tacos.
Caesar salad originated in Tijuana, Mexico, so I think you should find another name for this version.
This was fantastic! I loved the Greek yogurt Caesar dressing with lime too!
I seriously did not expect this salad to be as delicious as it was. Im not huge on kale, but this was SO TASTY. Every single recipe I have ever made from your blog has been the best version of whatever that food is. If I am looking for a recipe and I find it on your blog that is the recipe I am making because I know it will be amazing. Your food is next level.
Brought to my house for a pot luck and was so glad to discover this wonderful recipe! I tried it with the dressing recipe. Light and refreshing. Definitely a keeper!
Another winning recipe!
Not really into vegetables and salads, but this one definitely goes to my recipe book… just made it and totally liked the taste profile… on a side note, do you know that Caesar’s Salad is actually mexican? It was born in Tijuana by an italian inmigrant…
Thank you, Jorge — we’re so glad to hear you enjoy it! Yes, a common misconception!