Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.
As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious! We had leftover grilled steak and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, gave it a try, and it was a fantastic main course salad.
Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor! THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!
I used grilled steak this time, and next time I’m going to try it using grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING. It is amazing since it uses avocado as the main creamy ingredient. Let’s get those “healthy” fats in, okay?
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Grill The Steak And Make The Salad Dressing
Grill your steak or chicken either outdoors on a BBQ, or indoors on a grill. Let it rest a few minutes after it is finished cooking, then thinly slice it into strips. Set the steak aside.
Make the salad dressing by combining the dressing ingredients. They are avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes.. Mix the salad dressing in a blender until smooth and creamy.
This is what the lime cilantro salad dressing looked like right after removing it from my blender. It’s thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story! Let’s NOT go there).
Put The Southwest Steak Salad Together And EAT!
Place the chopped romaine lettuce, orange bell peppers, corn, and black beans into two serving bowls or onto plates.
Add warm, thin slices of steak (or chicken), cherry tomato halves, and the garnish the top of the Southwest steak salad with slices of avocado and cilantro leaves.
Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!
Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards! Have a great day, and remember to be KIND. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!
Looking for More MAIN DISH SALAD Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful main course salads you might enjoy, including:
- Southwest Chicken Salad
- Grilled Ham Salad with Peaches and Goat Cheese
- Southwestern Cobb Salad with Chili-Rubbed Steak
- Easy Chicken Caesar Salad
Interested In More Recipes?
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Recipe Source: http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/
Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.
- 1 medium avocado
- 1 cup fresh cilantro , chopped
- 1/4 cup fresh lime juice
- 1 Tablespoon red wine vinegar
- 1 Tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cumin
- 1/4 teaspoon Salt and Pepper , to taste
- 6 ounces Ribeye steak , pre-grilled (with salt/pepper or Montreal seasoning), thinly sliced
- 4 cups Romaine lettuce , chopped
- 1/2 cup corn (canned, drained)
- 1/2 cup black beans (canned, drained)
- 1/2 cup orange bell pepper , diced
- 1/2 medium avocado , peeled and thinly sliced (for garnish)
- 1/4 cup cilantro leaves (chopped, for garnish)
- Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
- Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
- Serve, and enjoy this great salad!
Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.
Here’s one more to pin on your Pinterest boards!