Chipotle Beef Salad with Lime Pepitas & Guacamole Dressing

Chipotle Beef Salad

with Lime Pepitas & Guacamole Dressing

Group Created with Sketch. 30 min
Carb Conscious i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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Pepitas (or pumpkin seeds) are beloved in Mexican cuisine for their satisfying crunch and rich, nutty flavor, which shines here when briefly toasted in the pan, then tossed with an aromatic mixture of garlic and lime zest—the perfect garnish for our zesty chipotle beef salad.

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Chipotle Beef Salad with Lime Pepitas & Guacamole Dressing
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tips & techniques
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and let cool at least 5 minutes.

Prepare the remaining ingredients & make the dressing:
2 Prepare the remaining ingredients & make the dressing:

Meanwhile, roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. To the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Whisk to thoroughly combine. Taste, then season with salt and pepper if desired.

Make the lime pepitas:
3 Make the lime pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; add the lime zest and as much of the garlic paste as you’d like. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the beef:
4 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of prepared lettuce and tomatoes, add the cooled squash and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, grated cheese, and lime pepitas. Enjoy!

Tips from Home Chefs

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Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and let cool at least 5 minutes.

2 Prepare the remaining ingredients & make the dressing:

Meanwhile, roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. To the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Whisk to thoroughly combine. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & make the dressing:
Make the lime pepitas:
3 Make the lime pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; add the lime zest and as much of the garlic paste as you’d like. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.

Cook the beef:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of prepared lettuce and tomatoes, add the cooled squash and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef, grated cheese, and lime pepitas. Enjoy!