Description
A vibrant and protein-packed salad featuring juicy steak, crispy bacon, fresh vegetables, and a creamy avocado dressing.
Ingredients
Scale
- 8 oz juicy sliced steak (flank, ribeye, or sirloin)
- 4 slices of bacon
- 1 cup cherry or grape tomatoes, halved
- 1 ripe avocado, sliced
- 2 hardboiled eggs, chopped
- 1 cup fresh cilantro
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- 4 cups lettuce, chopped
Instructions
- Cook the bacon until crispy, then transfer to a paper towel-lined plate and chop into bite-sized pieces.
- Grill or pan-sear the steak to your desired doneness, let it rest for about 5 minutes, then slice thinly against the grain.
- Hardboil the eggs by simmering in boiling water for 9-12 minutes, then cool in an ice bath, peel, and chop.
- Combine the lettuce, tomatoes, avocado, hardboiled eggs, bacon, and sliced steak in a large bowl.
- Mix avocado, cilantro, lime juice, olive oil, salt, and pepper in a blender until smooth for the dressing.
- Drizzle the dressing over the salad and toss lightly to coat all ingredients.
Notes
Make-ahead tips: Prepare the dressing up to two days in advance. Cook the bacon and steak ahead of time for a quick assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 250mg