This Steak and Avocado Salad makes a healthy, balanced and delicious lunch or dinner! The components of this salad work amazing together to create a refreshing burst of flavour in every bite! {gluten-free}
A few weeks ago, my husband picked up some really nice steaks on the way home from work. We started going to this meat shop not too long ago and you can definitely tell the difference in the quality of the meat.
We don’t generally have steak too often, but when we do, it’s usually a special occasion.
We wanted to do something a little different to spruce it up, so we decided to make a salad for a lighter, but still filling meal.
I had been eying a steak salad in the Canadian Living magazine and it seemed like the perfect summery meal.
With a few modifications, we transformed it into this Steak and Avocado Salad.
What goes into this steak and avocado salad?
There are so many amazing ingredients packed into this salad.
The main one you’ll find are:
- Romaine lettuce
- Steak
- Corn
- Avocado
- Green onion
- Feta Cheese
What really makes this steak and avocado salad unique
So this isn’t just a random salad where you plop some steak into the mix.
No.
What REALLY makes this salad stand out is the amazing vibrant green dressing.
There is SO much flavour in this dressing.
Every bite has hints of:
- Spinach
- Green onion
- Olive oil
- Apple cider vinegar
- Garlic
- Honey
It may seem like a strange combo, but it compliments the rest of the salad SO well.
How to cook the steak
Start off by preheating the grill to high.
Rub some olive oil over the steak and season with chili powder, salt and pepper.
Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill
- 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F)
- 5 to 7 minutes for medium (140 degrees F)
- 8 to 10 minutes for medium-well (150 degrees F)
It’s a personal preference how well you’d like your steak done for this salad.
Once cooked, place the steak on a cutting board and tent loosely with foil. Allow it to sit for about 5-10 minutes before slicing across the grain.
Can you make this steak and avocado salad in advance?
You can definitely assemble this salad ahead of time. However, you may wish to leave off the dressing until you’re ready to serve to prevent the lettuce from going soggy.
After all, no one wants a soggy salad.
You can make the salad and dressing up to two days in advance, so it’s the perfect option if you’re looking to do some meal prepping.
So if you’re looking for a new creative way to eat your steak, you’ll definitely want to try this salad!
More similar recipes
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- Tuna Avocado Salad
- Roasted Beet & Carrot Kale Salad
- Blueberry Walnut Salad with Lemon Dressing
- Nectarine Salad
- Rainbow Detox Salad with Asian Chicken Skewers
Did you make this recipe? Scroll down to leave a rating and review!
Steak & Avocado Bowls
Ingredients
For the dressing:
For the salad:
- 1 lb. top sirloin grilling steak
- 2 tsp. olive oil
- 3/4 tsp. chili powder
- Dash of salt and pepper
- 2 corn cobs husked or about 1 cup of corn kernels
- 2 jalapeno peppers thinly sliced
- 6 cups romaine lettuce chopped
- 1 avocado diced
- 2 green onions thinly sliced
- 1/2 cup crumbled feta cheese
Instructions
- In a blender or ninja, blend spinach, oil, vinegar, garlic, green onion, honey and salt. Set aside.
- Preheat the grill to high. Rub steak with oil. Sprinkle with salt, pepper and chili powder.
- Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F); 5 to 7 minutes for medium (140 degrees F); and 8 to 10 minutes for medium-well (150 degrees F).
- Allow steak to rest for 10 minutes before slicing across the grain.
- Cut kernels from corncobs; cook corn and jalapeño peppers, stirring once, until charred, about 3 to 4 minutes.
- Divide lettuce, corn mixture, avocado, green onions and feta among 4 bowls. Equally divide the steak among the bowls. Drizzle with desired amount of dressing and serve.
Nutrition
Adapted from Canadian Living Magazine
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