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Mexican Kale Caesar Salad with Golden Corn and Quinoa

  • Author: Elizabeth Van Lierde
  • Prep Time: 10mins
  • Cook Time: 20mins
  • Total Time: 30mins
  • Yield: 4 1x
  • Category: Salads
  • Cuisine: Mexican

Description

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!


Ingredients

Scale

Zesty Lime Caesar Dressing:

1/2 cup Plain Greek Yogurt

1/2 cup Crumbled Cotija Cheese

2 Tablespoons Olive Oil

12 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

Blackened Seasoning, for the Salmon (optional, or just season with Salt & Pepper):

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

Kale Caesar Salad with Golden Corn & Quinoa:

34 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


Instructions

Zesty Lime Caesar Dressing:

  1. 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.

Salmon and Kale Caesar Salad with Golden Corn and Quinoa:

  1. 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.
  2. 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.