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
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)
- In a large bowl, toss together the lettuce, tomatoes, avocado, jícama, onions, oil, half the cheese, the vinegar, lime juice, salt, and pepper. Arrange the salad on a large platter.
- Slice the skirt steak into thin strips and arrange on top of the salad vegetables. Spoon over the salsa and sprinkle with the remaining cheese. Garnish with the pumpkins seeds, if you wish, before serving.
Variations: If you don’t have any leftover carne asada, you can really put any cooked meat on top. Try some leftover turkey, shredded chicken, or even some cooked shrimp.
Learn more about Cecilia Hae-Jin Lee.