This salad is not an average plain Jane salad – it’s super hearty and packed with flavor. It’s filled with colorful veggies, black beans, sweet corn, and topped with a juicy steak and a zesty, creamy, avocado-cilantro-lime dressing. YUM! It’s officially summer, so it’s the perfect time to get grilling (or to dust off your grill pan) and whip up this delicious, fiesta-worthy salad!
And if you feel like making some extra dressing, (which I definitely recommend!) it's amazing served as a dip with chips or veggies!
2 cups chopped spinach
2 cups chopped romaine lettuce
1 cup cherry tomatoes (my favorite are heirloom)
1 cup black beans - rinsed and drained
1 sweet white corn cob - kernels sliced off the cob
½ avocado – sliced or cubed
1 steak filet of your choice (I recommend a thin, lean cut like a
flank steak for less cooking time)
Sea salt flakes and pepper (to season each side of steak)
Juice from ½ lime
1 handful/bunch of cilantro
½ tbsp extra virgin olive oil
1 garlic clove
½ cup water
Salt & pepper to taste
Start by seasoning the steak with salt flakes and pepper, and put aside for 15-30 minutes until the steak is at room temperature. In the meantime,
toss together all of the salad ingredients.
For the dressing, add all ingredients into a food processor or blender. Start with ¼ cup water and then blend everything together, and if the consistency is too thick, add more water until it is smooth and to your liking. Taste test the dressing to make sure it is seasoned well with salt and pepper.
Grill your steak on the BBQ or grill pan and take it off just a bit before it is cooked the way you like it, because it will continue to cook a little once it is off the grill. Slice into thin strips and put your colorful and delicious salad together! Add your sliced avocado to the salad right before serving
so it is fresh and green!
See you next Tuesday, LA.