Gluten Free Living – 2015
Steak Fajita Salad with Avocado Cilantro Dressing is spectacular. Every now and then you really hit a home run with a new original recipe. Steak Fajita Salad with Avocado Cilantro Dressing was a Grand Slam, in my opinion. The dressing was “out of this world” fantastic. The fajita meat was dredged in my Homemade Taco Seasoning providing a healthier and tastier alternative to packaged taco seasonings. The salad has all of our Tex-Mex favorites including pinto beans, tortilla chips, fresh corn, olives and avocados. Mouthwatering was an understatement in my opinion.
It’s hard to believe I celebrated 3 years of food blogging life on Saturday! I’ve posted over 1,000 recipes during that time–many, many family recipes, but I’ve also tried 400-500 new recipes as well! Yes, I love to cook. 🙂
I was hungry for a Tex-Mex style salad when I came up with this succulent salad and dressing. Everything worked so well together. The salad dressing is very creamy and thick, not thin and runny. I used Greek yogurt, avocados, cilantro, lime, oil and vinegar to make it. It was absolutely one of the best salad dressings I’ve ever eaten. No kidding.
Let me make a few recommendations if you want to try out this recipe. You absolutely MUST marinate the meat before grilling. OR, you can purchase fajita meat that’s already marinated. Otherwise, this cut of meat will be too tough. You can also substitute New York Strip, tenderloin, or another higher quality meat if you don’t want to marinate the meat before making the salad.
Rather than pouring the dressing over top of my salad (which I usually do), I actually dipped my salad pieces into the dressing since it was so thick. I loved it that way. The dressing will actually last about 2-3 days in the refrigerator, but if you can’t eat up this much salad in that length of time, then you should halve the recipe. I also used fresh corn on the cob, but you can substitute canned corn, if you desire. Additionally, I would only cut up as many avocados as you will eat for each time you eat the salad. Because even when you dip the avocado slices in lemon they will discolor after a few hours.
If you’re looking for a dynamite Tex-Mex style salad, then Steak Fajita Salad with Avocado Cilantro Dressing is a terrific option. It’s great to serve as a main dish meal during hot, summer days and it’s certainly elegant enough to have on a dinner menu for company. If you’re an avocado lover (like me), this is a must-make salad the next time you’re ready for a Tex-Mex fix.
I absolutely adored Steak Fajita Salad with Avocado Cilantro Dressing. It’s my new fave.
This is a great salad to serve during hot, summer days when you want to keep your kitchen cooler, because you can grill the beef outside.
The Avocado Cilantro Dressing was absolutely fantastic.
Here’s what I did.
I used these ingredients for the fajita meat. The spices and herbs are from my Homemade Taco Seasoning recipe. I do recommend that you marinate the meat 24 hours before proceeding so that it’s not tough.
Place spices and herbs on a plate and stir to combine.
Dredge marinated fajita meat in the Homemade Taco Seasoning.
Spray your grill with cooking spray (before heating). Add dredged beef and grill each side about 15 minutes on high heat or until cooked to your preference.
Turn beef over and cook remaining side.
Slice down beef into thin strips.
I used these ingredients to make the salad.
Place lettuce in a salad bowl. Add tomato wedges, sliced cucumber, and orange or yellow bell pepper strips.
Slice down avocados and dip in lemon juice.
Add rinsed and drained pinto beans, fresh corn from the cob, olives and avocado slices.
I used these ingredients to make the Avocado Cilantro Dressing.
Place Greek yogurt, honey, olive oil, white wine vinegar, salt, garlic and avocado pieces in a blender.
Add cilantro and fresh lime juice.
Blend about 45-60 seconds until smooth and creamy. I have a vitamix blender so it makes the dressing really creamy.
Pour salad dressing into a bottle or gravy boat to serve.
The salad dressing will last about 2-3 days before discoloring.
Garnish salad with cilantro and tortilla chips.
You can pour the dressing over top, or dip your salad pieces into the Avocado Cilantro Dressing.
Here’s the recipe.
STEAK FAJITA SALAD WITH AVOCADO CILANTRO DRESSING
(My own concoction)
- [b]STEAK FAJITA MEAT:[/b][br]
- 1 ½ lbs. beef sirloin steak or skirt steak (fajita meat)
- 2 tbsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. dried oregano
- 1 tsp. paprika
- 1 tbsp. ground cumin
- 2 tsp. sea salt
- 2 tsp. black pepper[br]
- 2 10-oz. bags Romaine lettuce
- 1 or 2 very large tomatoes, wedged
- 1 orange bell pepper, diced or julienned
- 2 avocados, sliced
- 1 cucumber, sliced, halved or quartered
- 1 stalk white sweet corn on the cob, shucked and kernels removed, or about 1 cup canned corn
- 1 cup olives, drained
- 1 15-oz. can pinto, kidney or black beans, rinsed and drained (I used about half)
- 1 bunch cilantro, washed and chopped, if desired
- tortilla chips
- [url href=”http://www.drpeppersnapplegroup.com/brands/realemon/” target=”_blank”]ReaLemon[/url] lemon juice
- Mix spices together on plate.
- Dredge meat pieces in seasoning mix and coat well on both sides.
- Grill over high heat until meat is cooked through—about 15 minutes per side.
- Slice down into small strips or pieces.
- Set aside and serve with salad.[br]
- Place lettuce in a large salad bowl.
- Add tomatoes, bell pepper, cucumber, corn, olives, pinto beans and as much cilantro as desired.
- Halve avocados and remove pit.
- Remove peel and slice.
- Dip avocado slices in lemon juice.
- Drain and place on paper towels.
- Serve avocado slices on the side with fajita meat, tortilla chips and dressing.
- 2 avocados, peeled, pitted and chunked
- 1 bunch cilantro, washed and stems removed
- 1 ½ cups [url href=”http://www.chobani.com/” target=”_blank”]Chobani[/url]plain Greek yogurt
- ¼ cup honey (or more if desired)
- juice of one fresh lime
- 2 large garlic cloves, minced
- 1/4 cup [url href=”http://www.olivarioliveoil.com/” target=”_blank”]Olivari[/url] Mediterranean extra virgin olive oil
- 1 ½ tsp. [url href=”http://www.pompeian.com/products/vinegars/vinegars.aspx” target=”_blank”]Pompeian[/url] white wine vinegar
- ½ tsp. salt
- Place all ingredients into a blender.
- Blend at high speed about 45 to 60 seconds.
- Mixture will be very thick and creamy.
- Refrigerate until ready to serve.
- Yield: about 2 ½ cups dressing.
Steak Fajita Salad with Avocado Cilantro Dressing is one of the most delicious salads I’ve ever eaten.
If you enjoy main dish salads, Steak Fajita Salad with Avocado Cilantro Dressing is a great option.
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