As the weather begins to turn warmer, I wanted to make this Mexican Caesar Salad as a healthy, tasty treat that goes great on a summer day. It’s crunchy and fresh with a kick of spice, turning what some people view as a boring old Caesar salad into a fiesta in your mouth.
I’m constantly looking for healthy, fresh and raw meals that are full of Vitamin C, Omega-3 and Vitamin B12 all which help heal nerve damage, reduce inflammation and ease nerve pain. This salad has all three and in its raw state delivers those vitamins with a powerful punch. One more healthy bonus to this meal is it’s a super metabolism booster! Almost all of the ingredients naturally increase your metabolism, making this recipe ideal for weight loss.
Makes 2 servings
For the Salad:
- 2 hearts of Romaine lettuce chopped
- 2 cups baby spinach chopped
- 1/4 cup frozen corn kernels
- 1/2 red onion or 1 shallot chopped
- 1/2 cup black beans (canned is fine) drained and rinsed
- 1 red bell pepper chopped
- 1/4 cup shredded sharp cheddar cheese
- Handful of fresh cilantro (optional) roughly chopped
For the Dressing:
- 1/2 cup Greek yogurt
- Juice of one orange (hold 1/2 teaspoon back)
- 1 tablespoon Dijon mustard
- 1 tablespoon Extra Virgin Olive Oil
- 3 Tablespoons Balsamic vinegar
- One garlic clove smashed but still intact
- 1 teaspoon Chili Powder
- 1/4 teaspoon Cayenne Powder
- 1 teaspoon dried cilantro
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Tortilla Strips:
- 1 whole wheat tortilla
- 1 teaspoon Extra Virgin olive oil
- 1/2 teaspoon orange juice (the one you held back in the dressing)
- 1/2 teaspoon Chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Start with the dressing, the longer it marinates the better the flavor. Add all the ingredients in a clean jar or medium bowl. Add the top to the jar and shake well, until everything is incorporated. Place in the fridge until you are ready to serve, allow to marinate for one hour, to overnight.
Cut the tortilla into thin strips, place in a bowl and toss with olive oil, orange juice and spices. Spread out on a rimmed baking sheet and bake at 350 degrees for 15-25 minutes until crispy. If you have a toaster oven (I do and love it for little projects like this) toast on medium, spin the tray and toast once more on medium, watch the strips as all toaster ovens vary.
In a large bowl combine the lettuce, spinach, corn, onion, beans, bell pepper, cilantro and half of the cheese. Drizzle the salad dressing over the Mexican Caesar Salad and toss together. Divide onto two plates, top with tortilla strips and remaining cheese and serve.
Nutrition information for Mexican Caesar Salad:
Each serving (2 total) has:
- Calories: 316
- Fat: 11
- Fiber: 8
- Protein: 17
- Carbs: 40
My Nerve Disorder – CRPS
I suffer from a rare nerve disease called CRPS, also known as RSD. Recently I’ve started a relationship with the RSDSA association, a national organization that supports CRPS/RSD research and awareness. Through the awareness work I’m doing with RSDSA I met the CEO of The Organic Wine Company, and in the hopes to help create more awareness for this disease she asked me to pair some of her superb wines with Pain Relieving Recipes like this Mexican Caesar Salad and a delicious Chopped Greek Salad.
I paired this yummy Mexican Caesar Salad with The Organic Wine Company’s crisp and delicious 2011 Bordeaux Chateau Laubarit White Wine. It brought out the spice in the dressing and the creaminess in the beans and turned this simple salad into an elegant meal.
Chateau Laubarit White
Chateau Laubarit White
Looking for more nerve friendly recipes like this Mexican Caesar Salad? Check out my nerve friendly diet for tips and lots of healthy nerve relieving meals.