California Avocado season has ended.

Grilled Fajita Salad with California Avocados and Serrano Vinaigrette

Total time:

n/a

Prep time:

n/a

Cook time:

n/a

Grilled Fajita Salad with California Avocados and Serrano Vinaigrette

Share:

Ingredients

Serves: 1

4 oz. Fajita vegetables (bell pepper and onion), julienned
4 oz. chicken, shrimp or steak (cut into ½” strips if using chicken or steak), cooked
2 oz. Jalapeno Butter (recipe follows)
4 oz. lettuce mix
4 oz. pinto beans, drained and rinsed
1 oz. shredded mixed cheese blend (Monterey Jack, Cheddar, etc.)
2 oz. fried tortilla strips (about 2 – 6” tortillas)
1 Tbsp. pico de gallo
3 oz. Serrano Vinaigrette, divided (recipe follows)
1 Tbsp. pepitas (roasted pumpkin seeds)
1 oz. Fresh California Avocado, peeled, seeded, diced
1 Tbsp. Cotija cheese, crumbled
Jalapeno Butter (Yield: ½ cup)
2 oz. margarine, room temperature
2 oz. butter, room temperature
1 Tbsp. minced jalapeno
1 1/2 tsp. minced garlic
3/4 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/4 tsp. Mexican seasoning
1/4 tsp. minced cilantro stems
Serrano Vinaigrette (Yield: ½ cup)
4 oz. Cabernet Vinaigrette
3/4 tsp. minced Serrano peppers
1/2 tsp. minced garlic
1/2 tsp. chopped cilantro
1/4 tsp. Freshly ground pepper

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Jalapeno Butter:

  1. Place margarine and butter in the bowl of a stand mixer. Beat with paddle attachment until mixture is smooth and creamy. Add remaining ingredients and continue to blend on low until all ingredients are combined. Refrigerate until needed. Discard after 3 days.

Serrano Vinaigrette Dressing:

  1. Whisk all ingredients together.

Assemble:

  1. Heat the Jalapeno Butter in a sauté pan over medium-high heat until hot. Add the julienned fajita vegetables with 1 oz. of Serrano Vinaigrette. Sauté the vegetables until they begin to soften. Add the cooked meat and stir until the meat is heated through. Remove from heat.
  2. In a large bowl, toss the lettuce, pinto beans, shredded cheese mix, fried tortilla strips, pico de gallo, pepitas, and remaining 2 oz. of Serrano Vinaigrette Dressing. Arrange on a plate in a large flat mound. Spread the cooked fajita mixture on top of the mound. Top with the crumbled Cotija cheese and avocado. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Leigh Lupinacci, Baja Sharkeez, Hermosa Beach CA

Comments

(3 Ratings)