- 1 head of romaine, chopped into ½ inch slices
- 1 beef steak tomato, diced
- 1 egg, hard boiled and roughly chopped
- Mexican Cheese, to taste (cotija, ranchero, oaxacan, etc.)
- 1/4 cup black beans
- 1/8 cup fresh corn
- 1/8 cup diced fresh avocado
- Cilantro Lime Vinaigrette, to taste (see below)
- 4oz of protein, any type (fish, beef, chicken, etc.)
Combine first 7 ingredients in a large bowl.
Cilantro Lime Vinaigrette
- 3/4 vegetable or salad oil
- 1/3 cup fresh lime juice
- 1/2 tsp fresh lime zest
- 1/2 cup (packed) roughly chopped fresh cilantro
- 2 serrano peppers, stemmed and roughly chopped
- Salt, to taste
Combine all ingredients in the blender and blend until smooth. Mix desired amount of vinaigrette on the summer salad. Store remaining vinaigrette in a jar in the fridge for up to 5 days or until ready to use.
Courtesy: Costa Vida
