(Ensalada con Carne Asada)
This salad is a wonderful way to take leftover carne asada and salsa and transform them into an easy meal. The combination of flavors and textures makes 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 alfresco.
1 head romaine lettuce, chopped into bite-sized pieces (about 6 cups)
1 ripe tomato, diced
1 avocado, pitted (see Avocado Salad) 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 tablespoons freshly squeezed lime juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound cooked Seasoned Skirt Steak
1 cup salsa of your choice
2 tablespoons toasted pumpkin seeds (optional)
In a large bowl, toss together the lettuce, tomato, avocado, jícama, green onions, olive oil, half the cheese, the vinegar, lime juice, salt, and black pepper. Arrange the salad on a large platter.
Slice the skirt steak into thin strips and arrange on top of the salad. Spoon over the salsa and sprinkle with the remaining cheese. Garnish with the pumpkin seeds, if you wish, before serving.
VARIATION: If you don’t have any leftover carne asada, you can put any cooked meat on top. Try some leftover turkey, shredded chicken, or even some shrimp.