Bike KITchen - Fajita Salad
Restaurant Style Veggie Fajita Salad
Time: 15 minutes
For the salad base:
a mix of herbs and greens: sliced Romaine, cilantro, sliced cabbage, baby kale, or whatever you have on hand
For the veggies:
2 teaspoons safflower, sunflower, or other vegetable oil
1 yellow bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 yellow onion, sliced into rounds, keeping the rings intact
For the fixings:
4-5 corn tortillas
hot sauce or salsa
Heat a big frying pan or grill pan over high heat for a minute, add the oil and heat for another minute. Scatter the peppers and onions in the pan, add a pinch of salt, stir, and let them cook undisturbed until they start to brown and even blister, 2 to 3 minutes.
Lower the heat to medium and cook, stirring every minute, until the peppers bend when you stir, 5 to 7 minutes. If you don’t have room in your frying pan for all of the veggies, prepare in batches.
Warm the tortillas in the microwave (flick each with a few drops of water, wrap a few in a damp paper towel, and microwave for 20 seconds) or toast one at a time in a pan. Wrap the warmed tortillas in a cloth napkin or dry dishtowel to keep them warm.
To assemble, fill a large bowl with greens, spoon peppers and onions over greens, top with avocado, fresh squeezed lime juice, and hot sauce or salsa. Serve with tortillas.