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serves 4-6

Mexican Chopped Salad With Petite Sirloin

Kick off your Cinco de Mayo with this fresh and flavorful Mexican Chopped Salad! It’s loaded with goodies like juicy cherry tomatoes, crunchy jicama, sweet corn, black beans, creamy avocado, and tender slices of seared petite sirloin. Toss it all in a tangy lime and honey dressing with a hint of cumin, then top with crumbled queso blanco, cilantro, and scallions. Serve it up family-style in a big bowl with tortilla chips on the side for scooping, or pile it into tostada shells for a fun twist. Pairs perfectly with a classic margarita, a cold citrusy Mexican lager—or try it with a sparkling lime agua fresca!
Mexican Chopped Salad With Petite Sirloin

ACTIVE: 20 min. DIFFICULTY Easy

serves 4-6
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Dressing:

  • 1/4 cup fresh-squeezed lime juice (about 4 limes)
  • 2 tablespoons of honey
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/2 cup olive oil
Salad: 
  • 1 package Pre® Petite sirloin
  • 1 teaspoon cooking oil
  • 1/2 teaspoon kosher salt
  • 1 head romaine lettuce, chopped, rinsed, and spun dry
  • 1-15-ounce can of black beans, rinsed and drained on a paper towel
  • 1 cup corn kernels, drained
  • 1 cup jicama, diced
  • 1/2 English cucumber, peeled and diced
  • 1/2 cup fresh cilantro, washed, stemmed, and roughly chopped, divided
  • 1/2 cup scallions, trimmed and sliced, divided
  • 1 cup cherry tomatoes
  • 1  avocado, peeled and diced
  • 1/2 cup queso blanco cheese, crumbled 
    1. Combine all dressing ingredients except the olive oil in a jar with a tight-fitting lid. Shake well to combine. Add the oil and shake vigorously until dressing is emulsified, set aside while you assemble the salad.
       
    2. Heat a cast-iron pan over medium-high heat and add the oil. Salt the steaks on both sides and cook, flipping once, until cooked, about 8 minutes total for medium rare. Set aside.
       
    3. In a large bowl, combine lettuce, beans, corn, jicama, cucumber, half of the cilantro, and half of the scallions. Pour 2/3 of the dressing over the salad and use your hands or tongs and toss gently to mix. Add tomato and avocado on top of salad, sprinkle the crumbled cheese. 
       
    4. Slice steak thinly against the grain and place on top of the salad and top with remaining cilantro and scallions. Drizzle with remaining dressing .

Instructions

show nutrition +

Amount per 339g

  • 461kcal

    Calories

  • 20.36g

    Protein

  • 712mg

    Sodium

  • 9.4g

    Fiber

  • 21.21g

    Fat

  • 33.81g

    Carbohydrates

  • 9.71g

    Sugar

Nutrition is approximate.

Recipe developed by   Jennifer Borchardt