Make yourself a healthy and delicious Southwest steak salad with spicy avocado dressing. It’s the perfect way to eat a well rounded low carb meal.
Are you guys missing the sweet recipes yet? I hope not! I’m feeling so much better now that I’ve made the move away from sweets and erythritol.
No one’s perfect and I’ve slipped a few times by snacking on my sugar free chocolate chips. But, I’ve suffered the pain afterward which is gas and bloating.
That’s why once my stock of these chips are gone, I won’t be buying any more. Instead, I’m going back to making my own homemade low carb chocolate chips. But, I’ll be changing the recipe to eliminate erythritol.
One of the things I eat often is spring mix salads. Last weekend, I enjoyed a Southwest steak salad with spicy avocado dressing. Today, I’m going to share the recipe with you.
It’s super easy to make the dressing. You just dump everything into a small blender and whip it up until smooth.
I ended up doubling the amount of oil and vinegar because the dressing was too thick in my original recipe. It suited my taste better as my usually salad dressing is jut plain old oil and vinegar sprinkled on.
I got two servings of spicy avocado dressing from the recipe. So, it was enough to put on the Southwest steak salad and another salad the next day.
Each week, I typically pick up a container of organic spring mix. It’s my favorite lettuce mix and I always go with organic to ensure there aren’t any unnecessary chemical residue.
Since the grass-fed ribeye steak I used to top off the Southwest steak salad was pretty lean, there’s added fat from the avocado and oil in the dressing. I didn’t stop there, though, as I included half an avocado in the salad itself.
You can cook the steak however you like. I prefer medium rare so I used the reverse sear steak method to cook mine. It ended up a bit more on the medium side, but that way okay with me. And, it was drowned in spicy avocado dressing anyway.
My delicious steak also came from a monthly ButcherBox shipment. They offer high quality meats at reasonable prices and ship them free to your door each month. My husband and I really love the service.
I love the fact that I don’t have to worry about stocking up on meats at the grocery store. And, I know I’m only getting the best cuts of meat with ButcherBox.
I will certainly make this Southwest steak salad again. I really enjoyed the spicy avocado dressing on it too.
If you want to cut back on the spice, you’ll just need to omit the red pepper flakes. The dressing isn’t very spicy without it.
I’m a spice lover so I’m usually adding the pepper flakes in with a heavy hand. I’m the only one who eats avocados in my house (unless I sneak them in) so the dressing was all for my any way.
Other salads that I love to eat on low carb are a chicken cobb salad and a taco salad. What’s your favorite salad meal?
Southwest Steak Salad with Spicy Avocado Dressing Recipe
Southwest Steak Salad with Spicy Avocado Dressing
Ingredients
Salad:
- 12 ounce ribeye cooked and sliced
- 6 ounces salad greens I prefer spring mix blend
- 1/2 cup grape tomatoes sliced in half
- 1/2 cup cucumber sliced
- 1 avocado optional
- sliced black olives optional
Dressing:
- 1 cup fresh cilantro
- 1 avocado
- 2 tablespoons lime juice
- 2 tablespoons balsamic vinegar or red wine vinegar
- 2 tablespoons olive oil or avocado oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Divide salad ingredients between two separate plates.
- In small blender, combine all dressing ingredients. Pour into two small bowls, to serve with each salad.
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Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Bari says
How long will the sauce last in the fridge?
Lisa says
It should last at least 5-7 days.
Val Hanson says
The crushed red pepper is missing in the ingredient list. I made it without and wish I would have known that it was supposed to be added.
Lisa says
Thanks for the head’s up. I’m pretty sure I used about 1/4 tsp.
JR Richardson says
Looks like a great recipe. Will try tonight. Nice easy instructions.
Teresa says
You said “If you want to cut back on the spice, you’ll just need to omit the red pepper flakes. ”
Red pepper flakes isn’t in the ingredients list. How much do you generally use?
Lisa says
I like to use about 1/4 teaspoon or so.