Steak Avocado Salad
This Steak Avocado Salad is a flavor-packed protein-rich dish that’s both refreshing and satisfying. Tender seared steak meets creamy avocado sweet cherry tomatoes and crunchy red onions in a zesty dressing. It’s the perfect meal for busy weeknights meal prep or a low-carb lunch that doesn’t skimp on flavor.
Ingredients
1 lb sirloin or flank steak
2 ripe avocados diced
1 cup cherry tomatoes halved (mix of red and yellow)
1/4 red onion thinly sliced
2 tablespoons fresh parsley or cilantro chopped
Salt and black pepper to taste
1 tablespoon olive oil (for cooking the steak)
For the Dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar or lime juice
1 teaspoon Dijon mustard
1 garlic clove minced
Salt and pepper to taste
Instructions
Season and Cook the Steak:
Season the steak with salt and pepper. Heat 1 tbsp olive oil in a pan over medium-high heat. Sear the steak 3–4 minutes per side (or to your preferred doneness). Rest 5 minutes then slice into strips or cubes.
Prep the Salad:
In a large bowl combine diced avocado halved cherry tomatoes sliced red onion and chopped parsley or cilantro.
Make the Dressing:
In a small bowl whisk together the olive oil balsamic vinegar or lime juice mustard garlic salt and pepper.
Assemble:
Add the steak to the salad bowl pour over the dressing and gently toss to combine. Serve immediately.
Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Tips
Let the steak rest after cooking to keep it juicy and flavorful.
Use ripe avocados that are just soft to the touch for the best texture.
Chop ingredients evenly for a consistent bite in every forkful.
Make ahead: You can cook the steak and prepare the dressing in advance. Add avocado just before serving to prevent browning.
Variations
Grilled steak: Fire up the grill instead of pan-searing for a smoky flavor.
Add greens: Toss in spinach arugula or romaine to bulk it up into a full salad.
Spicy kick: Add a chopped jalapeño or a dash of hot sauce to the dressing.
Cheese lover: Sprinkle with crumbled feta blue cheese or shaved parmesan.
Veggie swap: Add cucumbers radishes or roasted bell peppers for extra crunch and flavor.
Low-fat option: Use leaner cuts of beef like eye of round or substitute with grilled chicken.
Questions & Answers
Q: Can I use a different cut of beef?
A: Yes. Flank steak skirt steak or even sirloin are great substitutes. Just adjust cooking time based on thickness.
Q: How do I keep the avocado from browning?
A: Toss avocado pieces in a bit of lime or lemon juice before adding to the salad.
Q: Can I make this salad ahead of time?
A: You can prep most ingredients ahead but add avocado and dressing just before serving for best freshness.
Q: What can I use instead of avocado?
A: Try diced mango cucumber or grilled zucchini for a different flavor and texture.
Q: Is this salad keto-friendly?
A: Yes it’s low in carbs and packed with protein and healthy fats—perfect for a keto lifestyle.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 1 day. Avocado may brown slightly but it will still taste good.
Nutrition (Per Serving — Approximate)
Calories: 420
Protein: 32g
Fat: 28g
Carbohydrates: 10g
Fiber: 6g
Sugar: 3g
Note: Values may vary depending on ingredients and portion size.
Conclusion
This Steak Avocado Salad is a flavorful nutrient-packed dish that brings together juicy beef creamy avocado and fresh veggies in a vibrant and satisfying way. Whether you’re aiming for a hearty lunch a light dinner or a meal prep favorite this salad fits the bill. It’s quick to make easily customizable and perfect for anyone looking to eat well without sacrificing taste. Give it a try and let the fresh bold flavors do the talking.