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–+ servings
Healthy Steak Avocado Salad

Delicious Healthy Steak Avocado Salad You’ll Crave Daily

This Healthy Steak Avocado Salad is a fresh, satisfying meal combining steak, avocado, and romaine, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 Avocado Green Goddess Dressing Adjust water for desired consistency
Salad
  • 1 lb Top Sirloin Grilling Steak Seasoned for grilling; substitute with chicken or tofu for a different option
  • 2 tsp Olive Oil Can be replaced with avocado oil for higher heat tolerance
  • 3/4 tsp Chili Powder Adjust quantity based on heat preference
  • Salt Essential for seasoning; use sea salt or freshly cracked black pepper for enhanced flavor
  • Pepper Essential for seasoning; use sea salt or freshly cracked black pepper for enhanced flavor
  • 8 cups Romaine Lettuce Provides a crunchy base; other greens like spinach or kale can be used
  • 1 cup Frozen Corn Kernels Thawed; fresh, grilled corn can enhance flavor
  • 1 Ripe Avocado Diced; ensure it's ripe but firm
  • 1/4 cup Green Onion Thinly sliced; shallots can be a mild substitute
  • 1/2 cup Feta Cheese Crumble for added richness; for dairy-free, use a nut-based cheese
  • 2 Jalapeño Peppers Seeded and sliced; omit for a milder salad

Equipment

  • Blender
  • Grill
  • Cutting Board
  • Knife

Method
 

Steps
  1. In a blender, combine avocado, fresh herbs, lemon juice, and a splash of water. Blend until smooth and creamy, adjusting the water as needed for the desired consistency. Set the dressing aside in the refrigerator to cool.
  2. Preheat your grill to medium-high heat, around 400°F (200°C). Rub the top sirloin steak with olive oil and season with chili powder, salt, and pepper.
  3. Place the seasoned steak on the hot grill and cook for 4-5 minutes on one side. Flip and grill for an additional 3-10 minutes, aiming for an internal temperature of 135°F (57°C) for medium-rare.
  4. Remove the steak from the grill and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
  5. Slice the steak against the grain into thin strips.
  6. In four bowls, layer the salad starting with chopped romaine, thawed corn, diced avocado, and sliced green onion. Crumble feta cheese over each salad.
  7. Top each salad bowl with the sliced steak and drizzle the cooled avocado green goddess dressing over everything. Garnish with sliced jalapeños if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 32gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store leftover components separately in airtight containers for up to 3 days, keeping dressing separate to avoid soggy salad.

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