Grilled Fajita Salad with California Avocados and Serrano Vinaigrette - California Avocados

Ingredients

• 4 oz. Fajita vegetables (bell pepper and onion), julienned
• 4 oz. chicken, shrimp or steak (cut into ½” strips if using chicken or steak), cooked
• 2 oz. Jalapeno Butter (recipe follows)
• 4 oz. lettuce mix
• 4 oz. pinto beans, drained and rinsed
• 1 oz. shredded mixed cheese blend (Monterey Jack, Cheddar, etc.)
• 2 oz. fried tortilla strips (about 2 – 6” tortillas)
• 1 Tbsp. pico de gallo
• 3 oz. Serrano Vinaigrette, divided (recipe follows)
• 1 Tbsp. pepitas (roasted pumpkin seeds)
• 1 oz. Fresh California Avocado, peeled, seeded, diced
• 1 Tbsp. Cotija cheese, crumbled
• Jalapeno Butter (Yield: ½ cup)
• 2 oz. margarine, room temperature
• 2 oz. butter, room temperature
• 1 Tbsp. minced jalapeno
• 1 1/2 tsp. minced garlic
• 3/4 tsp. Worcestershire sauce
• 1/4 tsp. hot sauce
• 1/4 tsp. Mexican seasoning
• 1/4 tsp. minced cilantro stems
• Serrano Vinaigrette (Yield: ½ cup)
• 4 oz. Cabernet Vinaigrette
• 3/4 tsp. minced Serrano peppers
• 1/2 tsp. minced garlic
• 1/2 tsp. chopped cilantro
• 1/4 tsp. Freshly ground pepper