Ingredients
- 1 Cup spring mix salad greens
- 1/2 Cup Romaine lettuce, washed, chopped
- 1/4 Cup grape tomatoes, halved
- 2 TBSP. red onion, small diced
- 2 TBSP. blue cheese, crumbles
- 2 TBSP. bacon crumbles
- 4 oz. beef tenderloin, grilled, 1/2 sliced
- 2 TBSP. Avocado Chimichurri Dressing
- Avocado Chimichurri Dressing:
- 1 Cup avocado dressing
- 2 TBSP. red wine vinegar
- 1 TBSP. garlic, minced
- 1 TSP. crushed red pepper flakes
- 1/3 Cup fresh cilantro, chopped
- 2 TBSP. fresh parsley, chopped
- 1 TBSP. red onion, small diced
- 1 TBSP. olive oil
- 1/2 TSP. Kosher salt
Instructions
- Avocado Chimichurri Steak Salad: 1. Grill steak to desired temperature. 2. In a mixing bowl combine mixed greens, romaine, 1 Tbsp. bacon crumbles, 1 Tbsp. blue cheese and 1 Tbsp of bacon crumbles. 3. Drizzle avocado vinaigrette over salad mix and toss until combined. 4. Plate on a small round and garnish with grape tomatoes, and remaining red onion, blue cheese crumbles, and bacon crumbles. 5. Slice grilled steak, and fan across bottom of the salad.
- Avocado Chimichurri Dressing: 1. Combine all ingredients in mixing bowl and fold together. 2. Store in a non-reactive container under refrigeration.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
