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Ready-Set-Serve (RSS) Harvest Crisp Blend Street Taco Salad

RSS Monterey Blend Street Taco Salad 2

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.


  • ¼ C olive oil
  • 1 tsp. Markon First Crop (MFC) Jalapeno Chile Pepper, minced
  • 1 clove Ready-Set-Serve (RSS) Peeled Garlic
  • 2 T RSS Lime Juice
  • 1 tsp. Mayonnaise
  • ½ tsp. Kosher salt
  • 1/8 tsp. Black pepper
  • 16 oz. RSS Harvest Crisp Blend
  • 1 C MFC Tomatoes, chopped
  • 1 C Corn, charred
  • ¼ C RSS Washed & Trimmed Cilantro, chopped
  • 1 C Carne asada, chopped
  • 4 RSS Avocado Halves, sliced
  • 1 C Tortilla strips, fried


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.