El Toro Mexican Restaurant’s Cabo Salad
In this recipe from El Toro in Houston we call for chicken, but you can also use shrimp, beef fajita meat or a combination of your choice.
Salad
- 8 ounces mixed greens
- ¼ avocado - pitted peeled and sliced
- 2 slices cooked bacon
- ¼ cup Shredded Mexican Cheese Blend
- ½ cup Cherry Tomatoes halved
- ½ cup sliced grilled chicken
- 1 hard boiled egg peeled and sliced
- 2 Tablespoons sliced black olives
- 1 teaspoon poppy seeds
- 1 green onion thinly sliced
- Margarita Vinaigrette for serving
Margarita Vinaigrette
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
- 2 Tablespoons Spicy Brown Mustard
- 2 Tablespoons Worcestershire sauce
- 1 ½ teaspoons Herb De Provence
- 2 teaspoons minced garlic
- ½ lime juiced
- kosher salt and pepper
- 1 cup olive oil
Salad
Place your salad mix in a big serving bowl.
Top with fanned out avocado, bacon, cheese, tomatoes, chicken, hard-boiled egg and olives.
Garnish with poppy seeds and green onion. Serve with a side of the margarita vinaigrette and enjoy!