This salad is a rendition of a restaurant salad titled “The Chunky Avocado” that is part-guacamole, part dinner salad. Its unabashed use of large chunks of creamy avocado, off-set by crunchy pepitas, sweet oranges, and bright pickled onions.

You’ll only need about half of the vinaigrette, and the rest is re-worked for the steak. Jicama is found in most grocery stores near the beets or by the plantains if you live in a community that has Latin food markets. At TJ’s it comes pre-chopped into sticks. Shrimp can be subbed for any protein of your liking.