Even though there is still a nip in the air, something about blooming flowers and things turning green again awakens something in me. I begin thinking about the beach. I am ready to hang up the sweatshirts and pull out the shorts. I have a hankering for lighter dishes like this delicious salad.
I typically have everything for this Baja salad on hand. However, there are a handful of extra ingredients you could add to this salad. For example, black olives, black beans, and diced bell pepper would be great. This salad is a great way to use leftover steak, chicken, or shrimp.
The real star of this salad is the dressing; homemade is always the best. This dressing is simple, but the taste is fantastic. I like my dressing to be a little heavy on acid, but if you do not prefer that much “tang,” decrease the lime juice just a bit. Use only the freshest and best ingredients to make the best dressing.
Baja Salad
Ingredients
- 1 head Romaine lettuce wash, cut, and spin
- 1 small tomato diced
- 1/2 avocado diced
- 2 tablespoons diced cucumber
- 1/2 cup diced feta cheese
- 1/4 cup diced red onion
- 1/4 cup white corn kernels
- Baja Dressing Recipe:
- 2 tablespoons olive oil
- 2-3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon ground cumin
- pinch salt
- pinch ground black pepper
- pinch sugar
- 1 clove garlic minced
- 1/2 cup grilled steak, chicken, or shrimp (slice the steak and chicken)
Instructions
- Place lettuce in a large bowl. Top with tomato, avocado, cucumber, cheese, onion, and corn kernels.
- Top with steak, chicken or shrimp.
- For dressing: Using a small jar with a lid, mix the oil, lime juice, cumin, salt, pepper, sugar and garlic together. Dress the salad with enough dressing to taste.
