Description
This Healthy Carne Asada Steak Salad combines tender grilled skirt steak with fresh baby spring mix, vibrant vegetables, and a zesty homemade vinaigrette. Topped with creamy avocado, crunchy pepitas, and optional queso fresco or guacamole, this salad offers a perfect balance of protein, healthy fats, and refreshing flavors in a quick and easy meal.
Ingredients
For the Vinaigrette
- 1 clove garlic, minced
- 2 lemons, juiced
- 1 tablespoon red-wine vinegar
- 1 teaspoon roasted sesame seeds
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
For the Salad
- 4 large handfuls baby spring mix
- 1 shallot, thinly sliced
- 2 carrots, thinly sliced
- 3 radishes, thinly sliced
- 1/2 cup dried roasted pepitas
- 1 pound grilled carne asada, sliced and cold
- 2 avocados, pitted, peeled, and sliced
- Queso fresco (optional)
- Guacamole (optional)
Instructions
- Make the Vinaigrette: In a small mason jar, combine the minced garlic, lemon juice, red-wine vinegar, roasted sesame seeds, paprika, and kosher salt. Add the extra-virgin olive oil, secure the lid, and shake vigorously until the dressing is well emulsified. Set aside to let the flavors meld.
- Prepare the Salad Base: Place the baby spring mix in a large salad bowl. Sprinkle the thinly sliced shallot, carrots, and radishes on top. Season with salt and freshly cracked black pepper to taste. Gently toss the salad with just enough vinaigrette to lightly coat the greens and vegetables.
- Add Pepitas: Add half of the dried roasted pepitas to the salad and toss once more to distribute the crunch evenly throughout the greens.
- Assemble the Salad: Arrange the cold sliced grilled carne asada steak on top of the tossed greens. Then arrange the sliced avocados alongside or on top of the steak. If using, scatter crumbled queso fresco over the salad for a creamy, tangy element.
- Finish and Serve: Drizzle any remaining vinaigrette over and around the salad, paying special attention to the avocado and beef to enhance their flavor. Sprinkle the remaining pepitas on top for extra crunch. If desired, add dollops of guacamole on the salad before serving for added richness and flavor.
Notes
- The grilled carne asada should be prepared ahead and cooled before slicing for best texture in the salad.
- Adjust vinaigrette ingredients to taste, adding more lemon juice for acidity or olive oil for richness.
- For a smoky flavor, use smoked paprika instead of regular paprika in the vinaigrette.
- This salad can be served as a main course for a light lunch or dinner.
- Optional toppings like queso fresco and guacamole add creamy textures but can be omitted for a lighter salad.
