This cecina salad is the perfect dish for lunchtime, as it is a fresh and healthy option, but with a touch of cecina. Also, remember that every good salad should be accompanied by tostadas and delicious lettuce!
1 1/2 grams tomato , seedless, diced into medium cubes
1 cup red onion, in strips
1/2 cups radish, in half-moons
1/4 cups serrano chile, sliced
1/4 cups cilantro, finely chopped
3 tablespoons white vinegar
1 1/2 tablespoons oregano
olive oil
salt
pepper
1/4 cups avocado, in cubes, for decoration
cilantro, for decoration
tostadas, to accompany
Preparation
40 mins
5 mins
Low
Cut the Eva® French Lettuce into strips and set aside.
Cook the cecina in a skillet over medium heat for 5 minutes or until well browned, then cut into thin strips. Set aside.
Mix the cecina, tomato, red onion, radishes, serrano chili, cilantro, and the previously chopped Eva® French Lettuce in a bowl. Season with salt and pepper. Mix all the ingredients of the cecina salad very well and set aside.
For the vinaigrette: Pour the white vinegar, oregano, and olive oil into a bowl. Season with salt and pepper and mix until well combined.
Place the cecina salad on a plate, decorate with avocado and cilantro leaves, drizzle with vinaigrette, and serve with tostadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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