When you can’t make a decision: Caesar Taco Salad

Oh, my two great loves: the humble taco salad, and the fancy Caesar salad. The taco salad boasts crunch of tortilla chips, spice of jalepenos, savory queso fresca. But the Caesar provides such creaminess, with tender romaine leaves and salty shredded parm.

I feel like this must be what it felt like to make the first pb&j. Somebody clearly had two delicious foods, and rather than chose one to eat, combined them. Or how about the chocolate chip cookie? Why chose between a sugary cookie and a chocolatey one? Therefore, I am inspired.

I combined the yummy parts of both loves, into one hybrid salad that leaves me with no regrets over my decision. I also added Kale, because it’s trendy and healthy and holds up to the intense flavors of this salad!

What does this mean? You don’ t have to chose your favorite salad! You can have both- at the same time.

TACO CAESAR SALAD INGREDIENTS:

• 1 bunch kale (I like the curly stuff, but the Tuscan stuff is more chef-fy, I guess)
• 6 cups baby romaine leaves
• 2 cups crushed tortilla chips
• 1 cup chopped mushrooms
• 1 cup toasted pumpkin seeds
• 2 avocados
• 1 teaspoon chili powder
• 2 cups queso fresca cheese
• Caesar dressing to taste (I found one made with Greek yogurt)
• 1 tablespoon adobe sauce from a can of chipotle peppers
• 1 teaspoon cumin

Make the dressing: combine the Caesar dressing with the adobe sauce and cumin. Let sit in the fridge while you keep on chucking

In a large salad bowl, toss the kale, romaine, chips, mushrooms, and seeds. Crumble the cheese and put on top, but hold off on tossing.

Slice the avocado, and here’s the best part: sprinkle chili powder over the slices! Mmmmm

Put the avocado on top, then the dressing, and very lightly (so as not to break up the cheese or avocado) toss it together.

You can also serve the dressing on the side if you’re scared to toss it and accidentally mash everything 🙂

There we go: TWO salad cravings satisfied.