• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Mexican Beef Salad

    This spicy and crunchy salad can work with leftover cooked beef or a couple of quickly cooked steaks that can be added at the last minute. A crisp lettuce like Romaine works great but really any leaves are a good backdrop to the spicy beef. If you are short of meat, or prefer it without, crumble on some feta at the end. Don't forget the guacamole and crisp tortillas or toasted sourdough bread.


    Ingredients
    For the dressing:
    *
    Juice of 1/2 lemon or 1 lime
    3
    tablespoons
    best extra virgin olive oil
    1
    clove
    garlic, finely chopped
    1
    red or green chile, according to taste, finely sliced
    *
    salt and freshly ground black pepper
    For the salad:
    1
    pound
    cooked beef, torn into bite-sized pieces
    3/4
    cup
    cucumber, peeled, seeded, and cut into bite-sized cubes
    1
    large Romaine lettuce or 4 Little Gem lettuce, torn into bite-sized pieces
    1/3
    cup
    thinly sliced radishes
    2/3
    cup
    tomatoes, cored, seeded, and cut into bite-sized pieces
    1
    tablespoon
    capers, in salt or brine, drained and rinsed thoroughly
    1
    red or yellow pepper, cut into 1/2-inch strips
    1
    small bunch of cilantro or flat-leaf parsley, tough stalks removed and roughly chopped
    Directions
    Combine the dressing ingredients in a bowl and adjust the seasoning to your liking.
    Mix the salad ingredients together in a bowl and toss with the dressing to combine.
    Serve immediately.
    NOTE: This recipe is Dairy Free and Gluten-Free
    Reprinted With Permission From Kyle Books

    The base number of servings for this recipe is 6
    OK

    Categories 

    Gluten-freeSalad

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