Steak and Avocado Salad
The vibrant colors of this steak and avocado salad match the weather here in Washington today. I know it’s been spring for a few weeks now, but the temperature hasn’t been showing it. At least not to me… the girl from California. Back there it has already reached the 70s and 80s. This is the first time it’s suppose to be that high, so it finally feels like spring to me, which was my motivation behind this steak and avocado salad. With no dressing, this comes out to a nice low carb lunch at 10 grams of carbs, and a nice 27 grams of protein. Keeping reading to see my dressing….
- 3 cups arugula
- 3 cups fresh spinach
- 1 cup chopped mushrooms
- 1 small-medium cucumber
- 1 cup red onions, sliced
- 1 cup colorful bell pepper
- 1 avocado
- 10-14 ounces cooked steak
For the steak, I honestly just got what was on sale. It was two huge thinner steaks and I used one for the steak and avocado salad and the other we saved for dinner another night. As long as you cook the steak properly, whatever properly means to you, then your steak should taste good, right? In order to get a tender steak, we season it with a ton of salt and pepper and let it warm up to room temperature before cooking on the stove top to desired temperature.
For the bell peppers, I purchased a variety bag of small bell peppers like you can see in this picture, so I used all sorts of colors in this salad. I also put pepper on my avocado before I cut it so the flavor is stronger. To cut my cucumber, I cut it in half long ways, then cut those to pieces in half long ways again, then sliced those 4 equal pieces. Shown in picture above.
All you have to do is assemble and enjoy! This salad makes 4 servings, so it will be used for 2 days with of lunches for Robert and I this week on our meal plan. For our dressing we will be using my Tangy Honey Mustard which you can find by clicking right here.
Nutritional Info: Calories -277 Carbs – 10 Fat – 14 Protein – 27