Here’s a food idea that you can try at home with a few easy ingredients and some leftovers. This is a dish that my sister Summer would love: a mexican salad bowl! I love these because you can make use of whatever you have, it’s relatively healthy, and every bite you take is a little bit different.

In the pic, I’ve got old cheddar, sour cream, what’s left of some iceberg and romaine, a half squeezed lime, some cilantro, leftover brisket, and my tomato and pineapple salsa I made yesterday. For my bowl concept, I made some white rice in my Instant Pot.

Two extra elements I wanted to add to my leftovers bowl is a quick guacamole, and some lime crema. For the crema, all you need is some sour cream, some chopped cilantro, and some of your lime juice. I don’t usually measure my kitchen ingredients, but rather choose to taste along the way and adjust if necessary. (I’ll have to make a separate post about guacamole another day.)

When my rice was cooked, and my brisket re-heated, all that was left to do was assemble the bowl.

On one half of the bowl, pile your rice, and top with your steak, cheese, and any spicy spices you like. On the other half of the bowl, fill with your lettuce mixture. Top with salsa and guacamole. I used my crema to divide the bowl, and garnished with some cilantro sprigs.

Send me your own versions of salad bowls!