Carne Asada Salad with Citrus Cilantro Vinaigrette in a Jar

I can eat Mexican food every single day. I never get tired of fresh cilantro and lime!

This carne asada salad is a bit more work to prepare due to the marinade, but it is worth the time. The steak needs to marinate overnight for the best flavor so I did the marinade as well as prepped all the ingredients the day before I assembled the salads to make the process a bit easier. All the messy work was done and kitchen cleaned up and all that is left is grilling steak and assembling the jars!

CARNE ASADA SALAD

Makes: 8 jars

Time: 10 minutes to assemble

Marinade Ingredients

- 2 mandarin oranges, juiced

- 1 lemon, juiced

- 1/2 cup cilantro

- 1 green onion

- 1/4 cup avocado oil

- 1 clove garlic, minced

- 1/2 jalapeno, seeds removed

Salad Ingredients

- 16 cups salad greens (I used romaine and spinach)

- 2 lbs flank steak

- 2 cups cherry tomatoes, halved

- 1 orange bell pepper, thinly sliced

- 1 yellow bell pepper, thinly sliced

- 1 cup cotija cheese, crumbled

- 1 cup fresh cilantro, chopped

- 2 avocados*

Citrus Cilantro Vinaigrette Ingredients

- 2 mandarin oranges, juiced

- 1 lemon, juiced

- 1/2 cup cilantro

- 1/4 cup avocado oil

- 1 garlic clove, minced

- 1/4 jalapeno, seeds removed

- salt and pepper to taste

Directions

1. Use a blender to combine all marinade ingredients.

2. Put steak and marinade in a zip bag and place in refrigerator for about 24 hours if possible (for best flavor).

3. Grill steak to your desired doneness. Allow to rest for a few minutes before cutting into thin strips.

4. Make dressing by combining all ingredients in a blender.

5. Measure and add about 2 tbsp of the dressing to each jar.

6. Add 1/2 cup tomatoes.

7. Evenly divide the orange bell pepper and yellow peppers slices among the jars.

8. Evenly divide the steak strips among the jars.

9. Add 2 tbsp of cotija cheese to each jar.

10. Add 2 cups of greens to each jar.

11. Top with 2 tbsp chopped cilantro.

12. *Add 1/4 of an avocado only to jars that will be eaten within 2 days (add avocado to other jars when ready to eat).

13. Place top on jar and tighten.

14. Store in refrigerator and eat within 5 days.

Nutrition (no dressing)

Dressing