This wonderful dinner salad was created and photographed by Elena Rosemond at Fit Fare.

Taco Salad
Serves 2

½ jalapeño*
½ red onion
1 cucumber, peeled
1 avocado, peeled and pitted
4 cups mixed greens
4 ounces lean steak
4 tbsp fresh cilantro
4 tbsp lime juice
½ lime, peeled
1 tbsp chipotle chile powder
1 tsp cayenne pepper
1 tsp cinnamon
1 garlic clove
Tortilla chips, to garnish

For the dressing:
1 garlic clove
1 tbsp fresh ginger
4 tbsp lemon juice
¼ cup lime juice
½ cup olive oil
1 tsp Dijon mustard
Salt & pepper

Begin by mincing your garlic for the rub. Mix it with the chipotle, cayenne, cinnamon, and some s&p. Rub each side of your steak, and let it sit for 15 minutes or so. Cook steak for 5-7 minutes on each side.
While your steak is cooking, dice jalapeño, cilantro, avocado, cucumber, and onion. Toss these ingredients together with the lime juice. This is your salsa.

When your steak has cooked to a good medium rare, remove it from heat and chunk it. Then, return it to the pan and sauté for an additional 3 minutes.

To make your dressing, finely chop garlic and ginger, and mix with remaining ingredients. It’s totally fine to whisk by hand, but if you like a smoother, more incorporated dressing you can also blend it in the food processor.
To serve, place 2 cups mixed greens on each dish. Top with salsa, steak, and then the fresh limes. Drizzle dressing over, garnish with tortilla chips, and serve.

*How much jalapeño to use really depends on the season. In winter, when jalapeños are more mild, you can use a whole pepper. However, as the weather warms, scale back the amount of jalapeño in the dish so that it’s STRONG flavor doesn’t overwhelm the rest of the salsa.

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