Mexican Caesar Salad with Creamy Avocado Dressing

Place the avocado, Greek yogurt, cilantro, lime juice, pepitas, and water in the bowl of a food processor and process until smooth. Add salt and pepper to taste, and more water if you like a thinner consistency, and process once more. Set aside.

Heat the oil in a large saute pan over medium high heat and line a large plate with paper towels. Add the tortilla strips in batches, being careful not to overcrowd the pan, and fry until golden and crisp. Remove from the oil with a slotted spoon and blot on the paper towels and sprinkle with sea salt. Repeat until the remaining tortilla strips are done.

Place the romaine, cheese, cilantro leaves, and pepitas in a large bowl and toss to combine. Toss with the desired amount of dressing until the salad is coated, and top with the tortilla strips. Serve immediately and enjoy!