Ensalada Mazatlán

Ingredients

• 12 oz Sierra fillet ( Light dusting of Goya Adobo Picante), pecan smoked to medium rare, heavy spritzed with lime juice, covered and chilled for 2 hours.
• ½ cup Duke's Mayonnaise
• 2 tbsp Cilantro Lime Dressing or Dip
• ⅓ cup Jicama, diced small
• ¼ cup dill relish, chilled
• 1 tsp Habanero pepper, completely seeded, pithed and diced very fine
• 1 tsp sea salt, medium ground
• 1 tsp Madagascar pepper, medium ground
• ½ tsp garlic powder
• 6 oz Spinach and Spring Greens
• 1 ripe Avocado, peeled, pitted and sliced
• 1 English cucumber, plained on 4
• ½ small Red Onion, plained thin-2
• 1 cup Flavor Bomb Tomatoes, quartered
• 1 cup Jicama, cut into matchsticks
• ⅔ cup cilantro, roughly chopped
• ⅓ cup pepitas
• 2 tbsp Grilled Fajita Onion, diced
• ½ cup Creme Fraiche
• 2 tbsp Whole Milk
• 2 tsp Buttermilk
• 3 tbsp Lime Juice, fresh squeezed
• 2 tbsp Cilantro, chopped fine
• 1 tbsp Olivier 25 Year Balsamic Vinegar
• 3 Roasted Garlic, minced fine and smashed
• 1 tsp Kosher Salt
• ½ tsp Cayenne Pepper
• Fiesta Pico de Gallo con limón