A hearty summer salad that makes a meal! We used Mexican Tajin seasoning on the tortilla strips and in the dressing for the perfect balance of chili, lime and salt.
In a small non-stick skillet heat 2 Tbsp grape seed oil. Add the tortilla strips and fry until toasted and crispy over medium high heat. Season with 1/2 tsp Tajin. Remove from heat.
In a large salad bowl combine the romaine or kale, sliced steak, cucumber, tomatoes, red onion, avocado and corn.
4
Make the dressing: combine the lime zest and juice, honey, garlic, cilantro, 1 tsp Tajin and whisk in 1/3 cup of grapeseed oil until emulsified and thick. Season to taste.
5
Pour the dressing over the salad and gently toss to coat. Top salad with crumbled queso fresco or feta cheese, toasted pumpkin seeds and the fried tortilla strips.
In a small non-stick skillet heat 2 Tbsp grape seed oil. Add the tortilla strips and fry until toasted and crispy over medium high heat. Season with 1/2 tsp Tajin. Remove from heat.
In a large salad bowl combine the romaine or kale, sliced steak, cucumber, tomatoes, red onion, avocado and corn.
4
Make the dressing: combine the lime zest and juice, honey, garlic, cilantro, 1 tsp Tajin and whisk in 1/3 cup of grapeseed oil until emulsified and thick. Season to taste.
5
Pour the dressing over the salad and gently toss to coat. Top salad with crumbled queso fresco or feta cheese, toasted pumpkin seeds and the fried tortilla strips.
