Mexican Caesar with Creamy Avocado & Cilantro Dressing

Mexican cuisine meets caesar salad—and THIS pretty little thing is the result! This spicy salad is made with crisp romaine, crunchy pepita seeds, juicy tomatoes, fresh jalapenos, and topped with mouthwatering grass-fed top sirloin. A traditional caesar dressing is made with egg yolks, but this recipe swapped the egg with an avocado and came up with this rich and creamy dressing and added a little cilantro for a little Mexican-inspired flare. 

Now let’s talk about nutrients: Avocados are considered a superfood and contain 20 different vitamins and minerals including vitamin K, folate, vitamin C, and potassium— just to name a few. Grass-fed beef is a nutrient-rich protein and contains a healthy dose of brain-boosting omega-3s, as well as iron, which helps to support a multitude of vital functions in the body. This recipe opts for top sirloin, one of the leanest cuts of beef. Plus, pepita seeds are very high in magnesium, which can improve mood and sleep! 

These ingredients are nestled in a bed of romaine, high in vitamins and minerals, and topped with tomatoes and jalapenos, providing an added dose of vitamin C and fiber. 

INGREDIENTS: 

● 4 corn tortillas, cut into strips

• Extra-virgin olive oil
• Salt 
• Chile powder 
• Cayenne 

To make the dressing: 

• ½ cup avocado oil 
• ¼ cup apple cider vinegar 
• 1 avocado 
• 1 tablespoon shredded parmesan 
• Juice of 1 lemon 
• 1 teaspoon honey 
• 1 tablespoon fresh cilantro 
• Water to thin to liking 

To make the salad: 

• 1 pound (500 g) grass-fed top sirloin
• Salt and freshly ground pepper

• ¼ cup pepita seeds 
• 4 hearts romaine lettuce, chopped 
• 1 cup cherry or constellation tomatoes, halved 
• 1 jalapeño, finely chopped 

INSTRUCTIONS: 

Preheat the oven to 425℉ (220℃). Toss tortilla strips in a drizzle of olive oil and season with salt, chile powder, and cayenne pepper. Spread them in a single layer on a baking sheet and bake for 8 to 10 minutes until golden and crisp. 

Add dressing ingredients into a blender or food processor and blend until smooth, adding water to preferred consistency. Set aside.

Heat the grill to medium-high heat. Season top sirloin with salt and pepper. Add to grill and cook, turning once, until medium rare or done to your liking. Remove from grill and let the steak rest before serving. 

Divide salad ingredients between bowls, top with thin slices of sirloin steak and then toss each bowl with two tablespoons of the creamy avocado dressing. Store remaining dressing in the refrigerator. 

Makes 4 servings. 

NUTRITION FACTS (PER SERVING):  

Calories 430 

Protein 34 g 

Total fat 23 g 

Saturated fat 4 g 

Cholesterol 65 mg 

Carbs 26 g 

Fiber 10 g 

Total sugars 6 g 

Added sugars 1 g 

Sodium 130 mg

Powered by ESHA Nutrient Data, © 2021 ESHA Research, Inc. 

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