Spice Up Your Salad Routine With This Creative Spin on a Caesar

Your favorite Caesar salad goes south of the border with this Mexican spin on a classic, which is at once tangy, bright, and incredibly hearty. Lime juice, capers, and Sir Kensington’s lime-infused avocado oil mayo lend extra zest to a remixed Caesar dressing, tossed with kale and juicy grape tomatoes. Finished with crunchy Parmesan crisps and roasted chickpeas, this Mexican Kale Caesar Salad just might make you a kale convert.

Don’t worry if your Parmesan crisps break while you remove them from the parchment, they will still look and taste fantastic.

1 cup grape tomatoes
1 can chickpeas
1 tablespoon capers
1 clove garlic
2 limes
10 ounces kale
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
½ tablespoon dark brown sugar
1 tablespoon Cotija cheese
1½ ounces Sir Kensington’s avocado oil mayo
½ cup shredded Parmesan
1 parchment paper

2 tablespoons olive oil
kosher salt
black pepper
baking sheet


Prepare Ingredients:

Preheat oven to 425°F. Rinse all produce. Halve tomatoes. Drain chickpeas and rinse (see Recipe Tip). Finely chop capers. Mince garlic. Halve limes. Tear kale leaves into bite-size pieces, discarding stems.

Roast Chickpeas:

In a small bowl, toss chickpeas with spice mix, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer on a baking sheet, transfer to oven, and roast until chickpeas are crisp and dark golden, 18- 20 minutes.

Make Caesar Dressing:

Place garlic on a cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a large bowl, whisk together Cotija cheese, mayonnaise, capers, juice of 2 limes, garlic paste, and 1 tablespoon olive oil until fully combined.

Marinate Kale:

Add tomatoes and kale to bowl with dressing and toss to fully coat. Set aside to marinate until ready to serve.

Bake Crisps:

Remove chickpeas from baking sheet and set aside. Wipe baking sheet clean and line with parchment paper. Arrange Parmesan in 4 1½-inch wide piles. Transfer Parmesan to oven and bake until golden and crisp, about 8 minutes. Immediately loosen Parmesan crisps carefully from parchment paper and set aside to cool until ready to use (see Recipe Tip).

Plate Salad:

Divide kale and tomatoes evenly between 2 plates. Break Parmesan crisps in half. Top kale Caesar with chickpeas and Parmesan crisps. Dig into your well-deserved meal!


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