Refreshing yet satisfying steak salad with tangy berries, creamy avocado and feta, herby goddess dressing, zippy red onion and crunchy pumpkin seeds is a pure delight!
Ingredients:
½ cup + 1 Tbsp salad dressing recipe below
10 ounces spring greens
10 ounces leftover steak chopped (and crisped up in a frying pan)
1 ½ avocados diced
1 cup blueberries
1 cup strawberries chopped
1 bunch green onions chopped
⅓ cup thinly sliced red onion
⅓ cup pumpkin seeds toasted if desired
3 ounces feta cheese crumbled
Instructions:
Serve in big bowls, and enjoy!
Begin by making the salad dressing. To do so, blend everything in a small blender until combined. Refrigerate until ready to use.
If you’d like to reheat or crisp up the steak, simply chop it into bite-sized pieces and heat it over medium-high heat on the stove top until it turns golden-brown and crispy. Similarly, you can toast the pumpkin seeds in a skillet on the stove top or roast them in the oven if you’d like.
Add all of the ingredients for the salad to a large serving bowl and drizzle in the dressing (For a salad of this size, I typically use just over ½ cup of salad dressing, but add it to your personal taste!).
Toss everything together until the ingredients are evenly distributed throughout the salad and everything is well-coated in dressing. Taste the salad for flavor and add more dressing if you’d like.
