This salad is the perfect say hello to Spring. It’s light and hearty at the same time and is full of vibrant greens. You will love the dressing on both the salad and the steak.
Southwestern Steak Salad with Cilantro Avocado Dressing
Servings
4 Servings
Ingredients
- 1 pound steak rib eye, london broil or oyster
- Kosher salt
- Freshly cracked black pepper
- 4 cups mixed baby greens
- ½ cup cherry tomatoes halved
- ½ cup orange or red peppers sliced thin
- ½ avocado sliced
- ½ red onion sliced
- 1 cup fresh cilantro with stems
- ½ avocado
- ¼ cup lime juice
- 1 clove garlic
- 2-4 Water
- 1 tablespoon extra virgin olive oil
- Pinch red pepper flakes or chili powder
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat oven to broil or grill to high.
- In a blender or small food processor or using a hand blender process cilantro, avocado, lime juice, evoo, red pepper flakes, salt and pepper until smooth and creamy, adjust seasoning to taste.
- Season the steak on both sides with salt and pepper.
- Place steak on the hot grill, and grill each side for 3-4 minutes, until cooked through.
- Assemble salad with lettuce and veggies, slice steak and lay over top, drizzle with dressing.
Nutrition
Nutrition Facts
Southwestern Steak Salad with Cilantro Avocado Dressing
Amount per Serving
Calories
450
% Daily Value*
Fat
24
g
37
%
Cholesterol
101
mg
34
%
Sodium
163
mg
7
%
Carbohydrates
16.3
g
5
%
Fiber
7.4
g
31
%
Sugar
4.1
g
5
%
Protein
43.8
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
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