Mexican Caesar Salad

Ingredients

• 120 ml (½ cup)mayonnaise
• 30 ml (2 tablespoons)lime juice
• 30 ml (2 tablespoons)extra-virgin olive oil
• 2 clovesgarlic
• about 25 g (¼ cup), crumbledcotija cheese or queso fresco
• 30 ml (2 tablespoons)fresh coriander
• 2.5 ml (½ teaspoon), plus more to tasteblack pepper
• to tastesalt
• 2 hearts, choppedromaine lettuce
• about 35 g (⅓ cup), crumbledcotija cheese or queso fresco
• 1 large, dicedavocado
• about 30 g (1 cup)tortilla strips
• about 30 g (¼ cup)pepitas
• about 15 g (¼ cup)fresh coriander
• to servelime wedges

Instructions

1. 1

   Blend the dressing

   Put the mayonnaise, lime juice, olive oil, garlic, 25 g cotija, 30 ml coriander and 2.5 ml black pepper in a food processor and blend until smooth. Alternatively, whisk them together in a bowl. Season with salt and more pepper to taste.

2. 2

   Dress the lettuce

   Put the chopped romaine in a large bowl and toss with as much dressing as you like. Top with 35 g cotija, the diced avocado, tortilla strips, pepitas and 15 g coriander.

3. 3

   Serve with lime

   Serve with lime wedges on the side.

What is Mexican Caesar salad?

Caesar salad is generally associated with Tijuana, Mexico, where it is traditionally made with crisp lettuce and a savoury, creamy dressing. This version gives that familiar combination a distinctly Mexican-inspired finish with lime, coriander, cotija and tortilla strips.

The contrast is what makes it work: cool, crunchy leaves meet a smooth, tangy dressing, while avocado softens the sharper flavours and pepitas and tortilla strips add crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 10g protein, 17g carbs, 33g fat.

The mayonnaise, olive oil, avocado, pepitas and cheese contribute most of the fat, while the tortilla strips and vegetables provide most of the carbohydrates. Cheese and pepitas add some protein, though this salad is not especially protein-rich; serve it with beans or grilled chicken for a more balanced plate.

The dressing ingredients

Creamy base: mayonnaise gives the dressing its body without requiring an egg-based emulsion. Olive oil loosens it and adds a fruity note.

Bright flavours: lime juice lifts the rich base, while garlic and black pepper give it savoury depth. Cotija brings a salty, savoury edge; queso fresco is a milder alternative.

Fresh herbs: coriander goes into the dressing and over the finished salad, so its flavour comes through in both the creamy and fresh elements.

Getting the dressing right

Blending: a food processor makes the garlic and cheese blend evenly into the mayonnaise. If whisking by hand, finely chop or grate the garlic first so the dressing is not lumpy.

Seasoning: taste the dressing before adding salt, since cotija can be quite salty. Add extra pepper or salt gradually until the lime, cheese and mayonnaise taste balanced.

Keep the lettuce crisp

Dry leaves: wash the romaine if needed, then dry it well before dressing; excess water can dilute the sauce and make the salad limp. Chop it into bite-sized pieces for easier tossing and serving.

Dress to taste: start with a little dressing and add more only as needed. The leaves should be lightly coated, not sitting in a pool of sauce.

Add the toppings at the end

Crunch: tortilla strips and pepitas are best added just before serving so they keep their crisp texture. Pepitas can be toasted separately if you want a more pronounced toasted flavour.

Creaminess: dice the avocado shortly before serving and add it gently to avoid mashing it into the salad. Finish with the remaining cheese and coriander.

Timing and serving

Quick assembly: the dressing and salad come together in about 15 minutes, with no cooking required. You can make the dressing ahead, but toss the lettuce and add the crunchy toppings close to serving.

On the plate: serve it alongside grilled chicken, prawns or beans for a more substantial meal, or pair it with tacos and other Mexican-inspired dishes. Lime wedges let everyone add a little extra sharpness.

Recipe notes & tips

• Dry the romaine thoroughly after washing so the dressing clings to the leaves.
• Start with less dressing than you think you need, then add more after tossing.
• Taste the dressing before salting it because cotija can be salty.
• Dice the avocado just before serving to keep it fresh-looking.
• Add the tortilla strips and pepitas at the last moment to preserve their crunch.

Variations

• Use queso fresco: choose it in place of cotija for a milder, less salty cheese flavour.
• Add black beans: spoon drained beans over the salad to make it more filling.
• Include grilled chicken: add sliced cooked chicken for a more substantial main course.
• Bring the heat: whisk a little chopped jalapeño into the dressing for a spicy note.
• Make it vegetarian: check that the cheese you use is made without animal rennet if needed.

Common mistakes to avoid

• Wet lettuce: water thins the dressing; dry the leaves well before tossing.
• Too much dressing: the leaves can become heavy; add it gradually and stop when lightly coated.
• Salting too soon: cotija may already provide enough salt; taste the finished dressing first.
• Soft tortilla strips: they lose their crunch in advance; scatter them over the salad just before serving.
• Overmixed avocado: vigorous tossing can mash it; fold it in gently or arrange it on top.

How to store

Store leftover undressed lettuce and dressing separately in airtight containers in the fridge for up to 2 days. Once dressed and topped, the salad is best eaten straight away; the leaves and crunchy toppings soften over time. Do not reheat.

Frequently asked questions