This recipe for Mexican Kale Caesar Salad with Golden Corn and Quinoa will keep you going back for more because of all the extra, hearty ingredients. Super sweet corn. Healthy quinoa. Cotija and lime to really bring out those Mexican flavors. It’s all tossed up in a bowl for a healthy dinner any night of the week!
It’s Thursday! And tomorrow’s Friiiiiiday! (Scream like Oprah with me guys!)
These last two weeks I have been really keeping up with my new years intentions and being super productive! I shot over eight recipes this week for various platforms. Some recipes for the blog, some for The Inspired Home, etc. I have also successfully been washing my face every night and taking care of my skin. Which I know doesn’t seem that productive… but my new Russian esthetician reprimanded me pretty hard last week and basically told me I need to get my shit together if I wanted my face to look nice (I’m shooting videos in February!). Apparently my double apricot scrub a day was a big no no! How do I say sorry in Russian?!
I have also been taking Rascal on a walk every day (2 miles to be exact!) and heading to the gym like 3 times a week (still working on this and eating well). Some of my favorite healthier recipes to make this time of year is this cozy veggie broth bowl and of course sheet pan fajitas!
The weekends are totally harder to keep my healthy on. This weekend I think I’m going to work on turning my guest room (new shoot room if you follow instagram stories!) into more of an office shooting area and go on a hike. Then on Sunday…I’m going to the Rose Bowl Flea Market in Pasadena!! I always laugh when I go and see all the fashion bloggers in their fancy outfits taking pictures with… ‘junk’ like they’re at a rooftop party. Don’t judge me okay, it’s sort of funny. Don’t get me wrong, I’m a blogger, but I am showing up in my best athleisure to sift and search for treasures. If I find anything good I’ll take a picture and show ya on this Sunday’s Slate.
To help you keep your healthy on this weekend (you can do it!), I’ve got a zesty and sassy kale caesar salad for you. Yes, I did just call this kale Caesar salad sassy. Because it totally is! It’s filled with lime juice, salty tortilla chips, and hearty quinoa! This salad is inspired by a little taco place that Jared and I go to in Anaheim for happy hour all. the. time.! When I was working full time, if I ever snuck out early, this is the place we would go and catch happy hour. This salad totally reminds me of ‘freedom’. I usually swapped out my slacks for a sundress and we would go have $5 margs, street tacos, and a very similar salad to today’s recipe!
This Mexican kale caesar salad is filled with so much flavor! Normal Caesar salads can really bore me but the salad ingredients are so simple, but this one is just FILLED with flavor! Hearty quinoa, tortilla chips, corn, cotija cheese, pumpkin seeds, need I go on?! It’s packed with toppings and flavors! I also did a more Mexican take on classic caesar salad dressing. Normally a creamy Caesar salad is blended up with grated parmesan cheese, but I swapped it out for cotija and replaced lemon juice with lime juice. I love this salad as a side for enchilada night but it’s great as a meal with a filet of salmon! I hope this salad helps keep your dinner recipes flavorful and fresh for the new year!
A Little Note on Anchovies
Many times I get asked, does Caesar salad have anchovies? The short answer, yes. A traditional Caesar salad dressing contains anchovies because they add that extra savory, salty, umami flavor that just can’t be beat. Personally, I love them in this salad dressing! Since we are changing the ingredients up to make it more of a Mexican vibe, the anchovies really add that zing! If the thought of anchovies grosses you out or you really can’t stand them, simply leave them out. Your salad dressing will be just as delicious!
Plus, this is one of the Healthiest Caesar Salad Dressings you can make!
The base of this dressing is made with super healthy, protein packed Greek yogurt, so you know it is good for you right from the start! The addition of cotija cheese and lime really brings home the Mexican flavors! And making a homemade salad dressing will always be healthier than any store bought variety!
How long does Caesar dressing last?
The Caesar dressing will last for 1-2 weeks stored in an airtight container in the fridge because we are making the dressing from scratch. Not only is it delicious with this Kale Caesar Salad, but it works as a great dipping sauce for fresh vegetables or crudite and works wonders on grilled chicken, steak, or shrimp! The possibilities are truly endless, so don’t let it go to waste!
Have a great weekend and see you for the Sunday Slate!
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Crumbled Cotija Cheese
- 2 Tablespoons Olive Oil
- 1-2 Anchovies, if using
- 1 teaspoon Worcestershire
- 2 Garlic Cloves, minced
- 1 1/2 teaspoon Dijon Mustard
- Juice of 1/2 Lime
- Salt & Pepper, to taste
- 2 teaspoons Smoked Paprika, 1 1/2 teaspoons Onion Powder, 1 1/2 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Brown Sugar, 1/2 teaspoon Cayenne Pepper, 1/2 teaspoon Freshly Cracked Black Pepper, 1 teaspoon Kosher Salt
- 3-4 Small Salmon Filets
- 3 Tablespoons Olive or Canola Oil
- 1 Head Italian Kale, chopped
- 1 Head Romaine Lettuce, chopped
- 2 Tablespoons Olive Oil
- Juice of 1/2 Lime
- 1 Cup Cooked Quinoa
- 1 Cup White or Yellow Corn, canned is fine, drained and rinsed
- 1 Cup Crumbled Cotija Cheese
- 1 Avocado, sliced
- 1 Cup Crumbled Tortilla or Tostada Chips
- 1/3 Cup Pepitas or Pumpkin Seeds, toasted
- 1/4 Cup Chopped Cilantro
- In a blender or food processor, add all dressing ingredients and blend until smooth. Season with salt and pepper, to taste. I prefer a generous pinch of each. Place in an airtight container in the fridge while preparing the salad.
- Season salmon filets with blackened seasoning or 2 tsp of kosher salt and 1 tsp of ground black pepper. Heat a large saute pan on high heat until a water droplet 'dances' on oil, then add the olive or canola oil. Place salmon filets skin side down and cook for 2-3 minutes. Flip filets and cook for an additional 1-2 minutes. Place fish on a paper towel lined plate until serving.
- In a large bowl, combine kale and romaine lettuce and massage with olive oil and lime juice. Add in cooked quinoa, yellow corn, cotija cheese, avocado slices, tortilla crumbles, pumpkin seeds, and chopped cilantro. Toss well and serve with salmon filets and zesty lime caesar dressing.