Thursday, October 25, 2012

Mexican "Steak" Salad

mexican seitan salad

I completed an archaeological dig to unearth this recipe.  The last time I prepared it, I used steak as the recipe calls for. That was a long time ago as I gave up meat ages ago. This time I used seitan, a wheat based vegetarian meat substitute.  It is a healthy, protein packed alternative that is easily embraced by even die-hard carnivores like my husband.

Mexican "Steak" Salad

1/2 c fresh squeezed lime juice
2 T olive oil
1 chipotle chile in adobo sauce, chopped (adjust to taste)
2 garlic cloves, minced
2 t fresh oregano, finely chopped
1/2 t ground cumin
Fresh ground pepper and salt
16 oz seitan (*) or 16 oz cooked steak, room temperature
3 cups loosely packed fresh cilantro leaves
1 small bunch of scallions, green parts only, chopped
1.5 firm but ripe Haas avocados, thinly sliced crosswise
1/2 c pumpkin roasted seeds (or pepitas which are shelled and raw)

Whisk the first 6 ingredients together in a large bowl to make the dressing.  Add a pinch of salt and pepper. Taste and adjust seasoning if necessary.

Cut seitan or steak into bite size cubes and add to the dressing.  Toss.

Add the cilantro, green onions, and avocado and toss.

To serve, divide salad among 4 plates and finish by sprinkling with pumpkin seeds.

(*) Found at natural food markets and Whole Foods.

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Source: Adapted from The Los Angeles Times

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