This Southwestern Steak Salad with Lime Vinaigrette is so flavorful and hearty! Juicy seared steak, peppers, onions, avocado, tomato, fresh cilantro, and crunchy pistachios! Plus the super simple dressing will blow you away! You'll never believe it's all Whole30 compliant, dairy free, and gluten free.
3heads of romaine lettuce, chopped, can use another leafy green of choice
1small container of cherry or grape tomatoes, halved
1medium avocado, ripe, sliced
1/2cuppistachios, shelled
Lime Vinaigrette
1/4cuplight olive oil, do not use extra virgin for the vinaigrette
1/4cuplime juice
1tbsporange juice
Instructions
Cut your steak into thin slices. Toss them in a Ziploc bag with all marinade ingredients. Seal. Lay flat. Massage the bag with your fingers to make sure the marinade is evenly distributed throughout the steak. Let the marinade work it's magic for at least 30 minutes.
Add olive oil to a skillet on medium to medium high heat.
Chop your peppers and onion into strips. Place them in the hot skillet. They're done when they've started to wilt and have some nice browning.
Remove cooked peppers and onions from heat and set aside.
Add your sliced marinaded steak to the same skillet. Sear and cook according to your preferences. Because the steak is already cut it will cook fast no matter how you like it.
To assemble the salad, divide your chopped lettuce into bowls. Top with tomatoes, avocados, and pistachios. Add peppers, onions, and steak.
Combine all Lime Vinaigrette ingredients in a jar and shake. Drizzle over each finished salad when you're ready to serve!
Notes
This recipe is plenty to serve to 4 people as an entree. If you're just making it for one I recommend going ahead and making the full recipe because this salad does beautifully when made in advance. Just don't add the avocado and dressing to the salads until you're ready to serve. It's so much easier to eat healthy when you meal prep!If you have extra Lime Vinaigrette leftover just store in an airtight container in the refrigerator.