Spring ushers in not just blooming flowers and warmer days, but also a bounty of fresh produce that can transform any meal into a celebration of the season. Delving into my mother’s cookbook, a cherished family heirloom, brimming with generations of culinary wisdom, I’ve revitalized two of her classic dishes featuring the vibrant flavors of spring – steak tacos with avocado-corn salsa, perfect for Cinco de Mayo festivities, and a mixed berry salad, an ideal complement to any spring table.

Steak Tacos with Avocado-Corn Salsa

The first recipe is a flavorful twist on traditional steak tacos, incorporating the fresh, zesty flavors of spring with a homemade avocado-corn salsa. Here’s how to bring this dish to life.

– 1 tablespoon chili powder
– 1½ teaspoons ground cumin
– ¼ teaspoon black pepper
– ½ teaspoon kosher salt, divided
– 1 tablespoon olive oil
– 1½ pound skirt steak
– 2 cups fresh corn kernels (about 4 ears), or 3 cups canned
– 2 ripe avocados, cut into ½ inch pieces
– ¼ cup chopped fresh cilantro
– 1 teaspoon lime zest plus
– 3 tablespoons fresh juice (about 2 limes)
– 6 scallions
– 12 (6-inch) tortillas, warmed
– Lime wedges

Preheat grill to medium-high. Stir together chili powder, cumin, pepper, and ¼ teaspoon of the salt. Rub oil over steak, coat with spice mixture, and let stand 10 minutes.

Meanwhile, to make the salsa, stir together corn kernels, avocados, chopped cilantro, lime zest, lime juice, and remaining ¼ teaspoon salt.

Place steak on oiled grate, and grill, uncovered, to desired degree of doneness (2-3 minutes on each side for medium-rare). Let stand 5 minutes. Place scallions on grate, and grill, uncovered, and turn occasionally until charred and tender, about 2 minutes.

Cut steak across the grain into strips and divide evenly among tortillas. Chop scallions, and sprinkle over steak. Top with salsa and serve with lime wedges.

Complete your Cinco de Mayo celebration by pairing with the perfect margarita featured on page 18 for a refreshing and festive foodie experience.

Mixed Berry Salad

Speaking of avocado, the second recipe is a mixed berry salad that elegantly pairs its creamy texture with the sweet and tart flavors of spring berries – a refreshing side dish or a light meal on its own.

FOR THE SALAD:

– 5 ounces spring mix, minimum
– 1 cup strawberries, quartered
– 1 cup raspberries
– 1 cup blueberries
– 1 avocado, diced
– 1/3 cup candied or toasted almonds, walnuts, or pecans

In a large bowl, combine spring mix, berries, avocado, and nuts. Drizzle with about half of the dressing and toss to combine, adding additional dressing as desired.

To take your mixed berry salad to new flavor heights, mix in proteins or cheeses that complement its fresh profile. Grilled chicken or shrimp can add a smoky depth, making the salad a more substantial meal, while the crispy saltiness of bacon can contrast deliciously with the sweet and tart berries. For a touch of creamy indulgence, sprinkle in some feta or goat cheese.

FOR THE DRESSING:

– 2 tablespoons red wine vinegar
– 1 tablespoon fresh lemon juice (not bottled)
– 2 tablespoons honey or agave
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/8 teaspoon garlic powder
– 4 tablespoons avocado oil (or another neutral oil, like canola)

In a small bowl or jar, combine vinegar, lemon juice, honey, salt, pepper, and garlic powder. Whisk to combine, then continue to whisk as you slowly drizzle in the avocado oil, whisking until the dressing is fully combined. Whisk or shake dressing to recombine before using as needed. Dressing will keep for one week in the refrigerator.

Whether you’re celebrating Cinco de Mayo with these vibrant steak tacos or enjoying a lovely spring dinner featuring this delicious mixed berry salad, these dishes boasting fresh seasonal ingredients are sure to bring joy and a taste of spring to your table.