Spring Steak & Avocado Salad with Lemon Vinaigrette
Spring meals can feel fresh, colorful, and satisfying without relying on complicated ingredients or heavy sauces. This simple steak and avocado salad brings together nutrient-dense foods that are naturally low in toxins and full of flavor. It’s light enough for warmer days, hearty enough to keep you full, and pretty enough to serve when friends stop by. Best of all, it comes together quickly using whole ingredients you can trust.
🌿 Why You’ll Love This Recipe
- Made with simple, low-toxin whole foods
- Fresh and vibrant for spring
- Naturally satisfying and protein-rich
- Beautiful presentation with minimal effort
- Ready in about 20 minutes
Ingredients
1 pound grass-fed steak (sirloin, flank, or tri-tip), cooked and sliced
2 cups mixed spring greens
1 ripe avocado, sliced
½ cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon sea salt
¼ teaspoon black pepper
Optional additions
Crumbled goat cheese
Fresh herbs like parsley or chives
Instructions
- Cook the steak using your preferred method and allow it to rest for about 5 minutes before slicing thinly against the grain.
- Prepare the salad base by placing the spring greens in a large bowl. Add sliced avocado and tomatoes.
- Make the dressing by whisking together olive oil, lemon juice, salt, and pepper.
- Assemble the salad by topping the greens with the sliced steak and drizzling the dressing over everything. Toss gently to combine.
Serve immediately while the steak is still slightly warm for the best flavor and texture.
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