All the flavor of craveable, on-trend street tacos in a healthy salad—this dish tops crunchy nutrient-dense vegetables with the authentic flavors of Mexico.
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Winter| Number of Servings: 4 | |||||||||
| Serving Size 408 grams | |||||||||
| Calories | 720 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 43g | 55% | ||||||||
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| Cholesterol 55g | 18% | ||||||||
| Sodium 500g | 22% | ||||||||
| Total Carbohydrate 56g | 20% | ||||||||
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| Protein 23g | |||||||||
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All the flavor of craveable, on-trend street tacos in a healthy salad—this dish tops crunchy nutrient-dense vegetables with the authentic flavors of Mexico.
Whisk first seven ingredients together until emulsified. Hand toss with RSS Harvest Crisp, tomatoes, corn, and cilantro.
Artfully arrange equal portions of carne asada, avocado, and tortilla strips on salad and serve.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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