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Steak Fajita Salad with Avocado Cilantro Dressing

Teresa Ambra
Fabulous Tex-Mex salad featuring pinto beans, avocados, seasoned beef fajita meat, cilantro and tortilla chips. The homemade Avocado Cilantro Dressing is fantastic. Gluten Free.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Tex-Mex
Servings 10
Calories 493 kcal

Equipment

  • 1 electric or gas grill
  • 1 electric knife preferred, or sharp knife to slice down meat
  • 1 large salad bowl
  • 1 sharp knife to cut vegetables
  • 1 blender
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 spatula

Ingredients
  

STEAK FAJITA MEAT:

  • 1 1/2 lbs. beef sirloin steak or skirt steak, or fajita meat
  • 2 tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. dried oregano
  • 1 tsp. paprika
  • 1 tbsp. ground cumin
  • 2 tsp. sea salt
  • 2 tsp. ground black pepper

SALAD:

  • 20 oz. bag Romaine lettuce (two 10-ounce bags)
  • 1-2 large tomatoes wedged
  • 1 orange bell pepper diced or julienned
  • 2 avocados sliced
  • 1 cucumber sliced, halved or quartered
  • 1 ear white sweet corn-on-the-cob shucked and kernels removed, or about 1 cup canned corn
  • 1 cup olives drained
  • 15 oz. can pinto beans or substitute kidney or black beans, rinsed or drained (I used about half)
  • 1 bunch cilantro washed and chopped, if desired
  • 1 cup tortilla chips as desired
  • 2 tbsp. lemon juice as needed

AVOCADO CILANTRO DRESSING:

  • 2 avocados peeled, pitted and chunked
  • 1 bunch cilantro washed and stems removed
  • 1 1/2 cups plain Icelandic yogurt or Greek yogurt
  • 1/4 cup honey (or more if desired)
  • 1 lime juice only
  • 2 large cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1 1/2 tsp. salt

Instructions
 

STEAK FAJITA MEAT:

  • 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.

SALAD:

  • 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.

AVOCADO CILANTRO DRESSING:

  • 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.

Notes

NOTE: This dressing will last about 2-3 days in the refrigerator before discoloring.
 
 
NOTE: If you don't want to make your own homemade taco seasoning, replace all the
 
seasoning ingredients in the steak fajita meat with a packet of taco seasoning.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 493kcalCarbohydrates: 45gProtein: 27gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 42mgSodium: 1060mgPotassium: 1295mgFiber: 14gSugar: 12gVitamin A: 6873IUVitamin C: 33mgCalcium: 166mgIron: 6mg
Keyword avocados, beef, cucumbers, fajitas, gluten free, main dish, olives, pinto beans, salad, salad dressing, steak, Tex Mex
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