Mexican Roast Beef Salad (Salpicon) - cooking recipe

Ingredients

Dressing
1/8 cup fresh lime juice
1/8 cup balsamic vinegar
1/8 cup olive oil
3 tablespoons water
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Salad
4 cups shredded romaine lettuce
12 ounces sliced deli roast beef, cut in strips
2 small cucumbers, quartered lengthwise, sliced
1 Hass avocado, peeled and sliced
1 cup jicama, peeled, diced
1 cup cherry tomatoes, halved
3/4 cup cilantro, chopped
1/2 cup sweet onion, sliced in thin slivers
toasted pumpkin seeds, to garnish

Preparation

For the dressing:
Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
For the salad:
Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!