Mexican beef salad

This easy entrée salad is fantastic on busy nights since it calls for already cooked deli-sliced roast beef, and it’s got an abundance of vegetables and Latin American flavors. It can be made several hours in advance, with the exception of the avocado, which should be diced and added just before serving. You can toss it with lime juice or some of the lime vinaigrette to help preserve the color. We serve it with warmed tortillas, but you can use baked tortilla chips or omit them altogether if you prefer. This recipe is wonderful with leftover sliced grilled steak or shredded chicken instead of deli roast beef.