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Grilled Mexican Caesar Salad

Grilled Mexican Caesar Salad

Grilled Mexican Caesar Salad

RatingDifficultyBeginner

Caesar Salad is a well-known classic salad found on just about every restaurant menu. And as a self-proclaimed aficionado on Caesar salad, this recipe has all the things we love about this classic dish - the cheese, the crunch, and the creamy dressing - without all the calories! I create the dressing by blending Greek yogurt and avocado, it’s full of the “good for you fats” and tastes so great that you won’t miss them! Romaine lettuce is a must in this salad, and grilling it first adds a rich, smoky flavor that takes this salad over the top! Charred corn, peppers, and black beans create an ultimate Caesar salad packed with fiber, nutrients, protein – and spicy Mexican flavor. My healthy tip: the more colors on your plate, the better you are eating. So make your plate pretty!

Yields4 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
Ingredients (Salad)
 2 heads Romaine lettuce, washed, halved
 1 tbsp olive oil
 2 tsp chili powder
 1 tsp garlic powder
 1 can (15 oz) black beans, drained, rinsed
 ½ cup grilled corn kernels (fresh or frozen)
 1 red bell pepper, charred, seeded, diced
 2 tbsp roasted pepitas
 ½ cup cotija cheese
Ingredients (Dressing)
 1 1 avocado, pitted
 ½ cup plain nonfat Greek yogurt
 1 lime, juiced
 1 clove garlic
 2 tbsp chopped cilantro
 1 can (4 oz) mild green chilies
 Salt and pepper to taste
Directions
1

Preheat grill pan to high.

2

In a small bowl, mix oil, chili powder, and garlic powder.

3

Lightly brush both sides of romaine lettuce.

4

Place lettuce cut side down on grill for 1-2 minutes each side until grill marks are present.

5

Remove from grill and set aside.

6

In a bowl, combine black beans, corn, red bell pepper, and chili oil used previously on lettuce.

7

Season with salt and pepper.

8

Blend dressing ingredients together in a blender or food processor until smooth and creamy.

9

To assemble salad, place grilled romaine lettuce on a plate, spoon over vegetables, drizzle with dressing, and top with pepitas and crumbled cotija cheese.

Category

Watch: Good Morning America

Ingredients

Ingredients (Salad)
 2 heads Romaine lettuce, washed, halved
 1 tbsp olive oil
 2 tsp chili powder
 1 tsp garlic powder
 1 can (15 oz) black beans, drained, rinsed
 ½ cup grilled corn kernels (fresh or frozen)
 1 red bell pepper, charred, seeded, diced
 2 tbsp roasted pepitas
 ½ cup cotija cheese
Ingredients (Dressing)
 1 1 avocado, pitted
 ½ cup plain nonfat Greek yogurt
 1 lime, juiced
 1 clove garlic
 2 tbsp chopped cilantro
 1 can (4 oz) mild green chilies
 Salt and pepper to taste

Directions

Directions
1

Preheat grill pan to high.

2

In a small bowl, mix oil, chili powder, and garlic powder.

3

Lightly brush both sides of romaine lettuce.

4

Place lettuce cut side down on grill for 1-2 minutes each side until grill marks are present.

5

Remove from grill and set aside.

6

In a bowl, combine black beans, corn, red bell pepper, and chili oil used previously on lettuce.

7

Season with salt and pepper.

8

Blend dressing ingredients together in a blender or food processor until smooth and creamy.

9

To assemble salad, place grilled romaine lettuce on a plate, spoon over vegetables, drizzle with dressing, and top with pepitas and crumbled cotija cheese.

Grilled Mexican Caesar Salad
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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