Farmers Market Vegetable Salad with Grilled Flank Steak
Ingredients:
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

Directions:
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.