Steak + Avocado Salad Bowls 
Ahhh…Mondays are AWESOME – we get a brand new start…BUT they are so BUSY 
Here’s a Simple Lunch or Dinner recipe to add to your plans this week…
It’s fresh and SUPER flavorful!
Beautiful veggie + high protein + flavor-packed salad with a delicious tangy dressing to pull the ingredients together perfectly. You may want to double-up the dressing recipe like I do to drizzle on other salads. Dressing stays good in the fridge for a week – just allow it to come to room temperature, then give it a good whisk before you use it.
I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.
Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.
It’s no secret..Avocados are our FAVORITE!
What about you?!!!
Six reasons why you should eat more avocado.
Avocado adds essential protein into our diets too! #Bonus
In addition to the good healthy fat in avocados, you’ll be glad to know that it also plays a vital role in muscle-building via its impressive protein content.
A whole avocado fruit may not astound you with high protein numbers (as it only has 3-4 grams), but it does have the nine essential amino acids that serve as our body’s building blocks. These are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine – and they’re all found in an avocado!
They are called ‘essential’ because our bodies require them in developing and healing muscles, cells, and body systems. Our bodies cannot produce these proteins, so they have to come from the food we consume.
This makes avocado a fitting accompaniment for our fitness + muscle building, or muscle retention + weight loss goals!
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dressing a strange metallic or overly acidic taste. We want this to taste bright and fresh.
Want to get the most juice possible from each of your fresh lemons and limes? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
4 servings
Ingredients:
For the avocado dressing:
- 1 large fresh lemon, juiced
- 2 fresh garlic cloves, minced
- 2 Tbsps fresh parsley, minced
- 1/4 cup extra virgin olive oil
- sea salt and ground pepper, to taste
For the steak:
- 1 lb sirloin steak
- 2 tsp olive oil or avocado oil
- 1 tsp chili powder
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
For the salad:
- 8 cups chopped fresh romaine lettuce
- 2 ripe avocados, pitted and diced
- 4 garden cucumbers, sliced
- 4 green onions, thinly sliced
- 2 jalapeno peppers, seeded and thinly sliced
Instructions:
In a small jar, add all of your dressing ingredients and shake vigorously to emulsify. Alternatively, you may whisk ingredients into a small bowl. Set aside.
Heat a grill pan, cast-iron skillet, or an outside grill over medium-high heat.
Drizzle the steak with olive oil. Sprinkle with all of the seasonings and rub to coat well.
Add the steak to the preheated grill and cook for 3-6 minutes per side, or until it reaches your desired doneness.
Once the steak is ready, cover and allow it to sit for 10 minutes, then slice it.
To assemble your bowls, divide the prepared veggies equally between your serving bowls.
Top with the sliced steak and drizzle with the dressing. Toss well to combine and serve immediately.
Enjoy!
Rachel
Ingredients
For the avocado dressing:
- 1 large fresh lemon, juiced
- 2 fresh garlic cloves, minced
- 2 Tbsps fresh parsley, minced
- 1/4 cup extra virgin olive oil
- sea salt and ground pepper, to taste
For the steak:
- 1 lb sirloin steak
- 2 tsp olive oil or avocado oil
- 1 tsp chili powder
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
For the salad:
- 8 cups chopped fresh romaine lettuce
- 2 ripe avocados, pitted and diced
- 4 garden cucumbers, sliced
- 4 green onions, thinly sliced
- 2 jalapeno peppers, seeded and thinly sliced
Instructions
- In a small jar, add all of your dressing ingredients and shake vigorously to emulsify. Alternatively, you may whisk ingredients into a small bowl. Set aside.
- Heat a grill pan, cast-iron skillet, or an outside grill over medium-high heat.
- Drizzle the steak with olive oil. Sprinkle with all of the seasonings and rub to coat well.
- Add the steak to the preheated grill and cook for 3-6 minutes per side, or until it reaches your desired doneness. Once the steak is ready, cover and allow it to sit for 10 minutes, then slice it.
- To assemble your bowls, divide the prepared veggies equally between your serving bowls.
- Top with the sliced steak and drizzle with the dressing. Toss well to combine and serve immediately.
- Enjoy!
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