Farmers Market Vegetable Salad with Grilled Flank Steak
4-6 cups mixed lettuces, such as spring mix or spinach-arugula mix
1/2 cup fresh corn kernels (can substitute good quality frozen corn, thawed)
1/2 cup cucumber, cut, length wise and thinly sliced
1 tomato, cut into wedges or 1 cup cherry tomatoes, halved
1/2 small red onion, halved and thinly sliced or small dice
1/2 cup red or orange bell pepper, diced
4 – 4 ounce pieces grilled flank steak, sliced thin (can substitute grilled chicken, roasted turkey or salmon)
2 ounces queso fresco cheese or feta
1/4 cup cilantro, chopped (optional)
Cabo Fresh Spicy Guacamole
1/4 cup or more Guacamole Goddess Dressing (recipe in Our Favorites category)
Freshly ground pepper

Put salad greens in large bowl with corn, and onion and toss with Guacamole Goddess Dressing, add more dressing if needed. Divide among 4 plates. Arrange other vegetables by variety on and around salad in decorative manor. Arrange flank steak on salad over lapping slightly; top with crumbled cheese, cilantro if using, and a dollop of Cabo Fresh Spicy Guacamole.

Makes 4 servings.