This salad screams Spring! It is bright, colorful and refreshing. Bursting with flavor and packed with protein, it is the perfect balance of savory and sweet.
Spring Steak Salad
Yield: 4
Ingredients
For the Salad
- 4 steaks of your choice (I like tenderloin)
- 6 cups arugula or greens of your choice
- 2 cups strawberries hulled and sliced
- 1 avocado sliced
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup roasted pistachios
For the Dressing
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 cup fresh cilantro leaves
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat a large skillet on high.
- Sprinkle the steaks with salt and pepper and drizzle with olive oil.
- Add the steaks and cook on medium-high for 5 to 8 minutes on each side depending on how you like it (rare/ medium or fully cooked).
- Remove the steaks from the skillet and let rest on a board.
- Make the salad by mixing all the ingredients in a salad bowl.
- Prepare the dressing by placing all the ingredients except for the olive oil in a blender. Blitz until smooth.
- Slowly add the olive oil and blitz until emulsified.
- Taste and add salt and pepper to taste.
- With a sharp knife thinly slice the steaks and place them over the salad.
- Toss the salad with the dressing & serve.
