Steak Fajita Salad with Avocado Cilantro Dressing

🧂 Ingredients

• 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
• 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
• 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

• 1 Mix spices together on plate.
• 2 Dredge meat pieces in seasoning mix and coat well on both sides.
• 3 Grill over high heat until meat is cooked through—about 15 minutes per side.
• 4 Slice down into small strips or pieces.
• 5 Set aside and serve with salad.
• 6 Place lettuce in a large salad bowl.
• 7 Add tomatoes, bell pepper, cucumber, corn, olives, pinto beans and as much
  cilantro as desired.
• 8 Halve avocados and remove pit.
• 9 Remove peel and slice.
• 10 Dip avocado slices in lemon juice.
• 11 Drain and place on paper towels.
• 12 Serve avocado slices on the side with fajita meat, tortilla chips and dressing.
• 13 Place all ingredients into a blender.
• 14 Blend at high speed about 45 to 60 seconds.
• 15 Mixture will be very thick and creamy.
• 16 Refrigerate until ready to serve.
• 17 Yield: about 2 ½ cups dressing.

Nutrition Info