This salad is a wonderful way to take leftover carne asada and salsa and transform them into an easy meal. The combinations of flavors and textures make this a fun dish to enjoy any time of year, but if it’s warm outside, put on some salsa or merengue music and enjoy a meal al fresco.
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CARNE ASADA SALAD (ENSALADA CON CARNE ASADA) Makes: 2 entree or 4 appetizer servings
Ingredients 1 head romaine lettuce, chopped into bite-sized pieces (about 6 cups) 1 ripe tomato, diced 1 avocado, pitted and sliced ½ cup thinly sliced jícama 4 green onions, chopped ¾ cup olive oil ½ cup crumbled cotija cheese ½ cup red wine vinegar 2 TBSP freshly squeezed lime juice ¼ TSP salt 1/8 TSP freshly ground black pepper 1 pound cooked Season Skirt Steak 1 cup your choice of salsa 2 TBSP toasted pumpkin seeds (optional)