• Cinco de Mayo Steak Salad Recipe

    Cinco de Mayo Steak Salad | stupideasypaleo.com
    Living in San Diego, you could say that Cinco de Mayo is a pretty big deal around these parts. All over the city—and pretty much the rest of the US—folks will be gladly using this holiday to eat vast quantities of guacamole and drink lots of tequila. I hate tequila. It all stems back to a Jimmy Buffet concert in October 2008, but I digress. Safe to say, no NorCal margaritas for me!

    I made a version of this salad the other day, and it was so punchy with flavor that I had to make it again. And then it hit me! The colors are red, white and green and most of the ingredients are common to Mexican cuisine. In celebration of the Fifth of May, the Battle of Puebla and the love of drinking fermented agave, I bring you this festive salad. Substitute any cooked meat you’d like if you don’t like steak. I topped mine with a pan-fried grassfed New York strip steak sliced thinly.

    Cinco de Mayo Steak Salad

    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Serves Serves 1     adjust servings


    • 1 cup spinach leaves
    • 1 ripe tomato, cubed
    • 1/2 cup jicama, cubed
    • 1/2 an avocado, cubed
    • 1/4 cup cilantro, chopped
    • Juice of 1-2 limes
    • 1 tsp olive oil
    • Sea salt and pepper, to taste


    1. Combine the spinach, tomato, jicama, avocado and cilantro in a bowl. Squeeze the lime juice on top and drizzle with olive oil.
    2. Taste and season with salt and pepper if you like.
    3. Top with cooked meat of choice. I used steak, but grilled chicken would be a great alternative!


    Cinco de Mayo Steak Salad | stupideasypaleo.com

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    Cinco de Mayo Steak Salad | stupideasypaleo.com

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