Southwestern Steak Salad With Creamy Avocado Dressing Recipes

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SOUTHWEST STEAK SALAD WITH SPICY AVOCADO DRESSING



Southwest Steak Salad with Spicy Avocado Dressing image

Make yourself a healthy and delicious steak salad with avocado based dressing. It's the perfect way to eat a well rounded low carb meal.

Provided by Lisa MarcAurele

Categories     Salad

Time 11m

Number Of Ingredients 14

12 ounce ribeye (cooked and sliced)
6 ounces salad greens (I prefer spring mix blend)
1/2 cup grape tomatoes (sliced in half)
1/2 cup cucumber (sliced)
1 avocado (optional)
sliced black olives (optional)
1 cup fresh cilantro
1 avocado
2 tablespoons lime juice
2 tablespoons balsamic vinegar (or red wine vinegar)
2 tablespoons olive oil (or avocado oil)
1 clove garlic (minced)
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

  • Divide salad ingredients between two separate plates.
  • In small blender, combine all dressing ingredients. Pour into two small bowls, to serve with each salad.

Nutrition Facts : ServingSize 350 g, Calories 644 kcal, Carbohydrate 6 g, Protein 36 g, Fat 53 g, SaturatedFat 17 g, Sodium 698 mg, Sugar 3 g, UnsaturatedFat 11 g

SOUTHWESTERN STEAK SALAD WITH CREAMY AVOCADO DRESSING



Southwestern Steak Salad with Creamy Avocado Dressing image

Number Of Ingredients 12

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
1/2 avocado
Salt and pepper, to taste
2 teaspoons lime juice
4 teaspoons olive oil
1/2 teaspoon cumin

Steps:

  • 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:
  • Rare 130 to 135°F
  • Medium Rare 140°F
  • Medium 155°F
  • Well Done 165°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.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY



Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

  • Add all dressing ingredients to a blender, blend until smooth.
  • In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
  • Top with prepared dressing; toss to coat.
  • Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

SOUTHWEST SALAD WITH AVOCADO DRESSING



Southwest Salad with Avocado Dressing image

Deeply spiced flank steak served over black bean and corn salad with creamy avocado dressing. Make this Southwest Salad recipe for a deliciously bold dinner.

Yield Serves 4

Number Of Ingredients 20

1 (1 to 1 1/2 pound) Certified Angus Beef ® flank steak
1 teaspoon granulated garlic powder
2 1/2 teaspoons ground ginger
1 tablespoon ground cumin
1/2 tablespoon granulated onion powder
1/4 teaspoon cayenne pepper
1 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper
3 cups corn, cooked and cut off the cob
2 cups canned black beans, drained and rinsed
1 red onion, minced
2 bunchs cilantro, divided
2 red bell peppers, minced
3 ripe avocados
3 tablespoons vanilla Greek yogurt
1 cup olive oil
Juice from 2 limes ( about 1/4 cup)
4 cloves garlic
2 tablespoons rice wine vinegar

Steps:

  • Combine garlic, ginger, cumin, onion powder, cayenne, sugar, salt pepper; mix well and rub into both sides of flank steak. Grill to desired doneness. Let rest 5 minutes.
  • Mince 1 bunch cilantro. In a large bowl, combine corn, beans, onion, minced cilantro, peppers; season with salt and pepper to taste. Set aside.
  • Prepare dressing by mixing avocados, yogurt, oil, lime juice, garlic, vinegar and remaining cilantro in a blender or food processor; blend until smooth. Season with salt and pepper to taste. Toss corn mixture with dressing.
  • Thinly slice steak and serve on top of salad.

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