Leftover Fajitas are eaten rather quickly around our house, so if there is any hope to have a Fajita Salad, we have to claim what remains right away. Fajita beef, peppers, mushrooms, and onions over a bed of tender greens and avocado with a cilantro-lime dressing will make you think twice about getting wrapped-up in a tortilla. It is fresh-tasting, Tex-Mex, Fajita Salad time!
1/2 recipe Skillet Beef Fajitas — leftovers work great
6 cups salad greens — chopped into bite size pieces
1 large avocado — cubed
2 medium tomatoes — chopped
fresh cilantro — for garnish
sour cream — for garnish
1 tablespoon apple cider vinegar
1 tablespoon lime juice
2 teaspoons Dijon mustard
1 tablespoon honey
1/3 cup extra virgin olive oil
2 tablespoons flaxseed oil
2 tablespoons fresh cilantro — minced
salt & pepper, to taste
Create a bed of lettuce on a plate, layer the tomato and avocado on the lettuce. Add a layer of fajita beef, peppers, and mushrooms; accent with fresh cilantro and dot with sour cream.
Mix salad dressing ingredients in a carafe and shake well, or use a small bowl and whisk by hand. Dress salad as desired.
Store leftover dressing in an airtight container to preserve flaxseed oil.