I love salad! But! When I eat a salad I want one FULL of nutrients and one that has a large variety of textures, colors, and flavors! When I eat a salad I also want to feel FULL. I do not want to be left craving unnecessary calories. This steak salad is all the things and more! I use it often as a part of my weekly nutrition plan to ensure I am meeting my macro goals, loading up on vitamins and minerals, and feeding my body what it needs in order to cut the sugar cravings.
6 cups fresh spinach or mixed salad greens
2 bell peppers, seeded and sliced
½ red onion, sliced
1 tablespoon olive oil
2 avocados, pitted and sliced
2 cups cherry tomatoes, halved
2 cucumber, peeled and sliced
4-6 ounces crumbled goat cheese
⅓ cup roasted and salted sunflower seeds
Marinate and cook 1 pound of steak using Chelsea’s Messy Apron: The Best Steak Marinade.
Avocado Cilantro Vinaigrette
1 cup fresh cilantro
1 lime, juiced
½ lemon, juiced
2 tablespoons white wine vinegar
2 tablespoons olive oil
¼ teaspoon ground cumin
Salt & pepper to taste
Marinate and cook steak using Chelsea’s Messy Apron: The Best Steak Marinade.
Saute sliced peppers and onion with olive oil in a large frying pan on medium heat till soft and tender (3-5 minutes).
Add avocado, cilantro, lime juice, lemon juice, white wine vinegar, olive oil, cumin, and salt & pepper to a blender or food processor. Blend until combine and smooth.
Lay salad greens on the bottom on a large bowl and add thinly sliced steak. Top with sauted peppers & onions, sliced avocado, halved cherry tomatoes, sliced cucumber, crumbled goat cheese, and sunflower seeds. Serve with avocado cilantro vinaigrette.