Steak and Avocado Salad with Cilantro Lime Vinaigrette is simple and refreshing. A bed of greens is topped with perfectly grilled steak, creamy avocado, red onions, and feta cheese. Then it's drizzled with a tangy and flavorful cilantro lime vinaigrette.
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Why You'll Love This Salad
This salad comes together in less than 30 minutes, and is a perfect lunch or dinner. It's fresh and super flavorful.
Avocados are typically available all year round, however they're most flavorful from January through March.
If you're making this in winter, don't worry about grilling the steak outdoors, you can make it in a grill pan or electric grill no matter what the weather is outside!
Ingredients
- Steak: Strip steak, about 1 inch thick or so. You could use top sirloin instead if you prefer.
- Lettuce: Baby crispy green leaf lettuce or chopped romaine. I like Little Leaf Farms.
- Avocado: One ripe avocado, peeled, pitted, and sliced.
- Red Onion: Thinly sliced red onion.
- Cheese: Crumbled feta cheese. You can substitute crumbled goat cheese, blue cheese, or just leave it off to make it dairy-free.
- Cilantro Lime Vinaigrette: Cilantro, garlic, juice of 1 lime, honey, olive oil, and sea salt.
- Seasoning: Salt, pepper, and crushed red pepper (optional).
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
You will love how quickly this Steak and Avocado Salad with Cilantro Lime Vinaigrette comes together.
- Season the steak. Generously season the steak on both sides with salt and pepper. Set aside, about 15 minutes, at room temperature.
- Prepare the dressing. Place the cilantro, garlic clove, lime juice, and honey in a small food processor or blender. Season with sea salt. Pulse to combine. Slowly pour in the olive oil and process until smooth and combined. Set aside.
- Grill the steak. Heat a grill or grill pan over medium-high heat. Grill the steak for 3-5 minutes on each side until desired doneness. Let rest for at least 5 minutes before slicing.
- Assemble the salad. While the steak rests, assemble the salad. Divide the lettuce among 4 plates. Top each with avocado, red onion, and feta. Cut the steak into thin slices and divide among the salad plates.
- Serve. Drizzle with cilantro lime vinaigrette. Season with crushed red pepper, if desired.
Note: If you don't have a small food processor or blender, you can simply finely chop the cilantro and garlic. Then whisk all the vinaigrette ingredients together in a bowl until combined.
Steak and Avocado Salad Variations
I love to keep this salad simple, however here are some variations if you want to change it up.
Use a different cheese. Crumble goat cheese or blue cheese would be great options.
Add more veggies. You can add sliced jalapeños, green onion, cooked corn, halved cherry tomatoes, or sliced bell peppers.
Not a fan of steak? Swap it out for a different protein like grilled chicken, salmon, shrimp or crispy tofu.
Frequently Asked Questions (FAQ's)
Avocados are available year round, but have the best flavor from January through March. You'll typically find them imported from Mexico. The California avocado season is from early spring throughout the summer.
You can tell if an avocado is ripe by gently squeezing it. It is ripe if it has a slight give to it. If it is not ripe yet, you can store it on the counter for a few days until it's the perfect ripeness.
More Salad Recipes
- Chicken Cashew Salad with Creamy Sesame Dressing
- Bacon Cheeseburger Salad
- Apple Arugula Salad with Maple Vinaigrette
- Sweet Potato and Kale Quinoa Bowls
- Crunchy Chickpea Mediterranean Salad
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Print
Steak and Avocado Salad
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grill
- Cuisine: American
Description
Steak and Avocado Salad with Cilantro Lime Vinaigrette is simple and refreshing. A bed of greens is topped with perfectly grilled steak, creamy avocado, red onions, and feta cheese. Then it's drizzled with a tangy and flavorful cilantro lime vinaigrette.
Ingredients
Cilantro Lime Vinaigrette
- 1 cup fresh cilantro, large stems removed
- 1 clove garlic
- juice of 1 lime
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
- sea salt, to taste
For the Salad
- 1 pound strip steak
- 6 cups crispy baby green leaf lettuce or romaine
- 1 large avocado, peeled, pitted, and sliced
- ¼ red onion, thinly sliced
- ¼ cup feta cheese, crumbled
- salt and pepper
- crushed red pepper, optional
Instructions
- Season the steak. Generously season the steak on both sides with salt and pepper. Set aside, about 15 minutes, at room temperature.
- Prepare the dressing. Place the cilantro, garlic clove, lime juice, and honey in a small food processor or blender. Season with sea salt. Pulse to combine. Slowly pour in the olive oil and process until smooth and combined. Set aside.
- Grill the steak. Heat a grill or grill pan over medium-high heat. Grill the steak for 3-5 minutes on each side until desired doneness. Let rest for at least 5 minutes before slicing.
- Assemble the salad. While the steak rests, assemble the salad. Divide the lettuce among 4 plates. Top each with avocado, red onion, and feta. Cut the steak into thin slices and divide among the salad plates.
- Serve. Drizzle with cilantro lime vinaigrette. Season with crushed red pepper, if desired.
Notes
If you don't have a small food processor or blender, you can simply finely chop the cilantro and garlic. Then whisk all the vinaigrette ingredients together in a bowl until combined.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 salad
- Calories: 368
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 25.4 g
- Saturated Fat: 5.6 g
- Carbohydrates: 8.6 g
- Fiber: 3.4 g
- Protein: 28.3 g
- Cholesterol: 75.2 mg
Keywords: steak and avocado salad, cilantro lime vinaigrette, strip steak, salad recipe, steak salad
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