My Carne Asada Salad is loaded with thin slices of marinated grilled flank steak for a serious hunger-busting entrée. With a craveable blend of spring greens, crunchy pepitas, crisp carrots and radishes, zingy red wine vinaigrette, and sliced avocados, this is one healthy steak salad you won't soon forget!
Combine garlic, lemon juice, vinegar, sesame seeds, paprika, and salt in a small mason jar. Add olive oil and shake. Set aside.
Salad:
Place the salad greens in a large bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Add half of the pepitas and toss once more.
Arrange the skirt steak, avocados slices, and queso fresco if using.
Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the pepitas on top and if using, top with guacamole.
Notes
Optional Variations:
Carne Asada Bowl - Bulk up this salad even more by laying down a tasty base of Cilantro Lime Rice and/or Instant Pot Black Beans and building a Chipotle-style bowl on top.
Carne Asada Wrap - Take your salad on the road by wrapping it all up in an extra-large tortilla.
Use A Different Dressing - Feel free to swap in your favorite store-bought or homemade salad dressing.
Add Your Favorite Produce - Some options include bell peppers, roasted corn, zucchini, green beans, snap peas, or asparagus. Mix and match to your heart's content!
Add Crunch - If nuts and seeds are off the table, consider using tortilla strips to give your carne asada taco salad extra texture.