Living in San Diego, you could say that Cinco de Mayo is a pretty big deal around these parts. All over the city – and pretty much the rest of the US – folks will be gladly using this holiday to eat vast quantities of guacamole and drink lots of tequila. I hate tequila. It all stems back to a Jimmy Buffet concert in October 2008, but I digress. Safe to say, no NorCal margaritas for me!
I made a version of this salad the other day, and it was so punchy with flavor that I had to make it again. And then it hit me! The colors are red, white and green and most of the ingredients are common to Mexican cuisine. In celebration of the Fifth of May, the Battle of Puebla and the love of drinking fermented agave, I bring you this festive salad. Substitute any cooked meat you’d like if you don’t like steak. I topped mine with a pan-fried grassfed New York strip steak sliced thin.
Prep time: 5 min Cook time: 10 min Makes: 2-3 cups of salad (plus meat)
- 1 cup spinach leaves
- 1 ripe tomato, cubed
- 1/2 cup jicama, cubed
- 1/2 an avocado, cubed
- 1/4 cup cilantro, chopped
- Juice of 1-2 limes
- 1 tsp Kasandrinos Extra Virgin Olive Oil
- Sea salt and pepper to taste
- Combine the spinach, tomato, jicama, avocado and cilantro in a bowl. Squeeze the lime juice on top and drizzle with olive oil.
- Taste and season with salt and pepper if you like.
- Top with cooked meat of choice. I used steak, but grilled chicken would be a great alternative!
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