Beef Salpicón Recipe

Summer Salad: Refreshingly Spicy

Serves 4

You can also use leftover roast beef or steak in this main-dish salad.

DRESSING

1/3 cup fresh lime juice
3 Tbsp each olive oil and water
1/2 tsp each minced garlic, ground cumin and salt
1/4 tsp pepper

4 cups shredded romaine lettuce
12 oz sliced deli roast beef, cut in strips
2 Kirby (pickling) cucumbers, quartered
lengthwise, sliced
1 Hass avocado (dark, pebbly skin variety),
peeled and diced
1 cup each diced, peeled jicama and halved
cherry tomatoes
3/4 cup coarsely chopped cilantro
1/2 cup thin slivers sweet onion

Garnish: toasted pumpkin seeds

1. Dressing: Put ingredients in a large bowl and stir briskly with a fork to blend.
2. Salad: Add to bowl; toss to mix and coat. Mound on platter; sprinkle with pumpkin seeds.

—From Woman's Day magazine

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