I love a good salad, especially on a hot summer day. This salad has a bit of prep work but it is so worth it....It is fresh with just a bit of spice. And don't forget you can change any of the ingredients for your taste palate. Feeding vegetarians: you can put the steak on the side or not include it at all. Dressing Ingredients: 1 cup olive oil. 2 limes - zest and juice. 2 tablespoons fresh orange juice. 1/4 teaspoon pepper. 1/2 teaspoon Kosher salt. 1/4 teaspoon chili chipotle ground. 5 cloves of roasted garlic (roast garlic cloves in aluminum foil with salt, pepper and olive oil @ 400 for 1/2 hour) 1 cup fresh cilantro. put all the ingredients into a blender and combine. Steak Salad Ingredients: Steak: 1/2 lb skirt steak: coated with: 1/2 teaspoon chili chipotle ground, 1/2 Kosher salt, 1/4 pepper - let steak rest to get to room temp for about 1/2 hr. Add 1 tablespoon to steak just before cooking. Cook steak in cast iron skillet 3 to 4 minutes on each side for medium rare. Let rest and slice in strips for salad Salad: My choice of veggies is as follows, but you can use what ever you prefer 1 or 2 roasted beets (roast the beet in aluminum foil with salt, pepper, and olive oil @ 400 for 45 minutes) 1 15 oz can drained and rinsed black beans seasoned with 1/4 teaspoon dried cumin and 1/4 teaspoon dried coriander) 1 small bunch of asparagus (blanched and cooled down) 1 cup frozen roasted corn. 2 radishes - finely chopped. 3 baby peppers - finely chopped. 1/2 English cucumber - chopped. your choice of lettuce. 1/2 cup chopped jicama. 1 avocado - sliced. tomatoes - your choice. additional salad options that can be added: olives. cheese (I used the Mexican cheese mix but really any cheese could work) In a large salad bowl add the prepped veggies, sliced steak and add the salad dressing.