This steak and avocado salad makes a healthy, balanced and delicious lunch or dinner! Finished with an avocado green goddess dressing, the ingredients in this salad work amazing together to create a refreshing burst of flavour in every bite. It’s effortless to make and so tasty! {Gluten-free}
This delicious steak salad is perfect for grilling season and serves as a refreshing meal on those hot summer days. The ingredients all work so well together, but what really makes this salad stand out is the amazing vibrant and fresh avocado green goddess dressing.
Perfectly cooked steak is sliced and served on a bed of fresh salad consisting of romaine, corn, avocado and green onion and finished off with some creamy feta and spicy jalapenos.
Simple to prep, it’s the perfect option for the whole family after a busy day!
Be sure to try my Avocado Chickpea Salad and Tuna Avocado Salad too!
Table of Contents
Why We Love this Steak Salad Recipe
- Nutrient-rich: High in protein, iron and zinc from the steak; healthy fats from the avocado; as well as lots of vitamins and minerals from the veggies, this is one tasty way to get the goodness in!
- Satisfying: This is no wimpy salad. The combination of the protein, fibre and healthy fats makes this salad extra filling and satisfying.
- Easy: There’s nothing complicated about this recipe. Blend together the dressing, quickly grill up the steak and assemble your salad. So simple!
- Quick: Steak is great for salads as it cooks so quickly. You can be enjoying this delicious dinner in about 30 minutes!
Avocado Steak Ingredients
- Steak: I like to make this salad with sirloin steak as it’s pretty tender so it doesn’t require a marinade; just simply season and you’re good to go. Ribeye will also work well too. You can use flank or skirt steak, but I would recommend that you marinate it first (try this easy steak marinade) so that it’s not too tough.
- Romaine lettuce: This forms the fresh and crispy base of the salad. Boston or Bibb lettuce would work well too.
- Corn: Fresh corn is great in this salad for the ultimate flavour, or for a faster option, use thawed frozen kernels. In a pinch, you can use canned, but be sure to drain and rinse it well.
- Avocado: Avocado adds a delicious creamy texture. Be sure to use an avocado that’s firm yet ripe, but not brown and mushy.
- Green onion: For a mild flavour. You can also use finely sliced red onion.
- Feta cheese: This Greek cheese adds a nice tangy and briny flavour to the salad. Goat cheese would work great too or you can skip it altogether if you require the salad to be dairy-free.
- Green Goddess Dressing: This is one of my favourite salad dressings. Made with avocado, it’s rich, creamy and also happens to be dairy-free.
How To Make This Steak and Avocado Recipe?
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In a regular blender or mini blender, blend together all of the ingredients for the green goddess dressing until smooth. Set aside.
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Preheat the grill to high. Rub steak with oil. Sprinkle with chili powder, salt, and pepper.
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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).
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Allow steak to rest for 10 minutes before slicing across the grain.
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For the salad bowls, divide the lettuce, corn, avocado, green onion and feta among four bowls. Equally divide the steak among the bowls. Drizzle with desired amount of dressing, garnish with jalapeno peppers, and serve.
Recipe Tips
- For the dressing, you may wish to add a bit more water depending on how thin you like it. Add one tablespoon at a time until you achieve desired consistency.
- Use avocados that are ripe, but not completely mushy and brown. You want the avocado to be firm enough to hold its shape when you slice it for the salad.
- Once cooked, place the steak on a cutting board and tent loosely with foil. This allows the juices to be reabsorbed into the the meat. If you skip the resting step, you may lose some of the flavourful juices when the meat is cut.
- Keep in mind that the internal temperature of the meat will always continue to rise a little during the resting period, so you should remove your steak from the grill prior to reaching its target doneness temperature. Otherwise, it may be overcooked.
- If you prefer, you can also grill two corn cobs and cut the charred corn from the cob and add to the salad rather than using frozen corn kernels.
Healthy Steak Salad Recipe FAQs
What is the best way to pick an avocado?
When selecting an avocado, you can tell if it’s ripe by the feel of it. If you squeeze the avocado gently in the palm of your hand, it should give a little but not be mushy.
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 Avocado Steak 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.
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.
How to store this Healthy Steak Salad Recipe
You can store the components of the salad covered in the fridge for up to four days. For best results, I recommend storing the salad, steak and dressing separately and combining right before serving
Avocado Steak Salad Variations, Substitutions, and Add-Ins
This steak salad is pretty delicious as it is, but you can easily mix things up to suit your tastes.
- Veggies: Feel free to add in other salad ingredients that you have on hand like cucumbers or bell peppers.
- Protein: You can swap the steak for cooked chicken breast or sub in black beans for a vegetarian option.
- Dressing: I love the avocado green goddess dressing, but you can use a vinaigrette for a lighter option.
More similar recipes
- Healthy Burger Bowls with Special Sauce
- Grilled Corn, Tomato & Avocado Salad
- Strawberry Spinach Salad with Grilled Chicken
- Roasted Beet & Carrot Kale Salad
- Blueberry Walnut Salad with Lemon Dressing
- Nectarine Salad
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Healthy Steak Salad with Avocado Green Goddess Dressing
Ingredients
Dressing:
- 1 batch Avocado Green Goddess Dressing
For the steak:
- 1 lb top sirloin grilling steak
- 2 tsp olive oil
- 3/4 tsp chili powder
- Dash of salt and pepper
For the salad:
- 8 cups chopped romaine lettuce
- 1 cup frozen corn kernels thawed (or 2 corn cobs husked)*
- 1 ripe avocado diced
- 1/4 cup thinly sliced green onion
- 1/2 cup crumbled feta cheese
- 2 jalapeno peppers seeded and thinly sliced
Instructions
- In a blender or ninja, blend together all of the ingredients for the green goddess dressing until smooth. Set aside.
- Preheat the grill to high. Rub steak with oil. Sprinkle 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 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.
- For the salad bowls, divide the lettuce, corn, avocado, green onion and feta among 4 bowls. Equally divide the steak among the bowls. Drizzle with desired amount of dressing, garnish with jalapeno peppers, and serve.
Video
Notes
- For the dressing, you may wish to add a bit more water depending on how thin you like it. Add one tablespoon at a time until you achieve desired consistency.
- Use avocados that are ripe, but not completely mushy and brown. You want the avocado to be firm enough to hold its shape when you slice it for the salad.
- Once cooked, place the steak on a cutting board and tent loosely with foil. This allows the juices to be reabsorbed into the the meat. If you skip the resting step, you may lose some of the flavourful juices when the meat is cut.
- Keep in mind that the internal temperature of the meat will always continue to rise a little during the resting period, so you should remove your steak from the grill prior to reaching its target doneness temperature. Otherwise, it may be overcooked.
- If you prefer, you can also grill 2 corn cobs and cut the charred corn from the cob and add to the salad rather than using frozen corn kernels.
Nutrition
This recipe was originally posted June 2019 and was updated in July 2021 to include more helpful tips and photos.
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