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How to Make a Healthy and Delicious Mexican Meat Salad
Salads are a refresing meal option when warmer weather rolls around, and this Mexican meat salad is both healthy and delicious.
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In Mexico, the spring and summer months are particularly warm and sunny. It’s the perfect weather for hanging out at the beach, but not great for spending hours in the kitchen.
During the warm season, I try to do as little cooking as possible. At least, I try to stay away from hot soups and stews, or anything that needs baking.
One of my favorite dishes to make when it’s hot outside is this meat salad. I can serve it warm or cold, no problem. Plus, it keeps well so I can make a big batch and forget about cooking for a couple of days.
And the best part is I don’t have to slave away in front of a hot stove all day.
So get your ingredients together and let’s get cooking!
Mexican Meat Salad
Ingredients
For the meat
2 pounds of skirt steak (I like to make a big batch, remember?)
A couple of bay leaves
1 medium onion, whole
1 tbsp. salt
A couple of peppercorns
For the salad
1 c. of shredded lettuce
2 medium tomatoes, diced
2 medium potatoes, diced and cooked
1/2 medium onion, diced (it can be purple)
2 avocados
For the dressing
1/4 c. olive oil
1/4 c. white vinegar
1 tbsp. dried or powder oregano
2 large lemons, the juice
Salt and pepper to taste
Instructions
In a large pot, place the skirt steak, bay leaves, a whole onion, a tablespoon of salt, and the peppercorns with enough water to cover the meat.
Bring to a boil and simmer until the meat is cooked through.
I use a pressure cooker to cook the meat for 45 minutes.
Once the meat is cooked, take it out of the broth and let cool.
After that, shred the meat and place in a bowl.
Add the shredded lettuce, the diced onion, tomatoes, and potatoes. You can also add other ingredients to your taste, like scallions, radishes, or chopped serrano peppers if you want to make it spicy.
Mix the meat and the veggies together and set aside.
In a small bowl, mix the olive oil, vinegar, oregano, and lemon juice. Add this dressing to the meat salad and mix well.
Finally, add salt and pepper to taste. Garnish with avocado slices.
Here in Mexico, we call this dish “salpicon”, and typically it is eaten with tostadas. However, it also makes for some yummy tacos, or you can just eat it by itself.
Since it already has meat and veggies in it, you don’t need much more to make a whole meal. I usually serve it with beans and rice. And salsa. Delicious!
My husband and my kids love this meat salad, which is great because it’s nutritious and healthy. It has protein, veggies, and healthy fats in it, so what’s not to like?
Let me tell you that if you try this recipe, I’m sure you’ll love it.
Buen provecho!
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