I’ll admit, I often think of salads as a compromise, but this Southwest Steak Salad with Creamy Avocado Dressing is delicious meal-sized salad with plenty of veggies and protein!
Steak Salad Recipe
I aspire to fill my plates with half vegetables at every meal, but it doesn’t always happen.
Sometimes a week goes by and I realize that our meals have been a bit out of whack due to our busy schedules or lack of planning on my part… one too many pizza nights, lots of snacking, and not enough veggies. I’ve also been known to indulge in a slice of cake for breakfast…
I usually start to feel sluggish, find myself pouring way too many cups of coffee, and then I realize I need a reset… buuut it takes something pretty delicious to attract my attention from the more indulgent ideas floating in my head. (Especially when there is a half un-eaten cake sitting in the kitchen…)
This Southwestern Steak Salad is such a treat! It’s a restaurant-quality salad with lots of delicious toppings and leaves you feeling full and satisfied.
It has 5 different vegetables of varying colors – which means lots of different vitamins and benefits – plus a hefty serving of protein with a generous portion of steak. The six servings of vegetables in this salad lands you squarely in that goal of 5-9 servings per day.
The creamy avocado dressing is super simple to whip up – you can make a bunch at once for the week or just whizz up a serving at a time if you prefer. The combination of lime juice and olive oil help prevent the avocado from turning an unappetizing brown, but for the best flavor, try to use up this dressing within a week (if you increase the recipe to make a big batch).
You can make the steak (or chicken) fresh for this salad, or use up some leftovers. This is also a great meal-prep salad – I could eat this salad every day for a week and I still wouldn’t be sick of it! (If you’re worried that you would get bored, you can swap out some of the toppings or use a ranch or chipotle dressing one or two of the days.)
Ingredients for Steak Salad
- 4-5 cups arugala
- 6oz steak
- 1/4 red onion, chopped
- 2 tomatoes, chopped
- 1/2 avocado, sliced
- 1 cup corn
- 1 Tablespoon olive oil
For the Creamy Avocado Dressing:
- 1/2 avocado
- Salt and pepper, to taste
- 2 teaspoons lime juice
- 4 teaspoons olive oil
- 1/2 teaspoon cumin
Tip: adjust the salad toppings to your personal preferences. Be sure to taste and adjust the avocado dressing to your taste.
Kitchen Tools You May Find Helpful
- Salad spinner
- Sharp kitchen knife
- Measuring cups and spoons
- Salad tongs
- Smoothie-style blender
How to Make Steak Salad with Avocado Dressing
Season your steak with salt and pepper (or additional seasonings, as desired).
Heat one tablespoon of butter or oil in a skillet over medium heat. Once melted and hot, add the steak and sear each side. Cook until you achieve your desired level of doneness:
|Steak Doneness||Remove from Grill at this Temperature||Final Cooked Temperature|
|Rare||130 to 135°F||130 to 140°F|
Remove the steak to a plate or cutting board and cover with a piece of tinfoil.
Add the remaining tablespoon of butter or oil to the skillet and then add your onions and corn. Cook until slightly charred/browned. Remove from heat.
Add all of the dressing ingredients to your blender and puree until smooth. Taste and adjust the seasoning, or add extra oil to make smoother.
Cut the steak into strips and assemble your salad.
Drizzle the avocado dressing overtop and serve.
Grab your free printable for our easy steak salad with avocado dressing recipe:
For the Creamy Avocado Dressing:
This quick and easy steak salad recipe with creamy, dairy-free avocado dressing is a delicious meal salad that really fills you up and helps reset after you’ve been indulging a bit too much!