Spring Salad with Carne Asada, Avocados and Pepitas

Make a Carne Asada that will please all of your guests. This easy spring and summer salad adds excitement to your table. Simply grill a succulent skirt steak marinated in HERDEZ® Salsa Casera and toss it onto a bed of crisp baby greens with roasted pepita seeds, tart vinaigrette and WHOLLY GUACAMOLE® Dip. Recipe courtesy of Yvette Marquez, Muy Bueno partner, 2015.


  • For Carne Asada:
  • 1 (16-ounce) jar

    HERDEZ® Salsa Casera

  • 5 tablespoons

    butter, melted

  • 1

    lemon, juiced

  • 1

    lime, juiced

  • 1

    serrano chile, stemmed and finely chopped

  • 2 cloves

    garlic, finely chopped

  • 1/4 cup

    chopped fresh cilantro

  • 1/4 cup

    chopped red onion

  • 4 pounds

    beef chuck bone steak or beef bottom round steak

  • Kosher salt and freshly ground black pepper

  • Olive oil, for grilling

  • For Vinaigrette:
  • 1

    clove garlic, minced

  • 2

    lemons, juiced

  • 1 tablespoon

    red-wine vinegar

  • 1 teaspoon

    roasted sesame seeds

  • 1/4 teaspoon


  • 1/4 teaspoon

    kosher salt

  • 1/2 cup

    extra-virgin olive oil

  • For Salad:
  • 4 large handfuls

    baby spring mix

  • 1

    shallot, thinly sliced

  • 2

    carrots, thinly sliced

  • 3

    radishes, thinly sliced

  • 1/2 cup

    dried roasted pepitas

  • 1 pound

    grilled carne asada, sliced and cold

  • 2

    avocados, pitted, peeled, and sliced

  • Queso fresco (optional)


Print Recipe

Serves 4



  1. For Carne Asada: Place beef in large bowl and pour the salsa over beef. Massage marinade around so beef is well covered and cover bowl. Let stand at room temperature 30 minutes or in refrigerator for up to 2 hours.

  2. Heat grill or grill pan to high. Season steak with salt and pepper. Grill steak 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice meat against the grain into bite size pieces.

  3. For Vinaigrette: Combine garlic, lemon juice, vinegar, sesame seeds, paprika and salt in a small mason jar. Add olive oil and shake. Set aside.

  4. For Salad: Place the salad greens in a large bowl; sprinkle the shallot, carrots and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Add half of the pepitas and toss once more. 

  5. Arrange the skirt steak, avocados slices and queso fresco if using. 

  6. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the pepitas on top and serve with guacamole.


HERDEZ® Tomatillo Verde

A zesty blend of mild tomatillos and flavorful chiles.

Learn More

Sign Up for News & Updates