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Paleo Cinco de Mayo Steak Salad

by Livestrong_Recipes  |  Oct 6, 2014

Paleo Cinco de Mayo Steak Salad
  1. PREP
  2. 20 m
  • COOK
  • 10 m
  • TOTAL
  • 30 m

This salad option is topped with hearty pan-fried steak. The jicama adds crunch and the avocado brings healthy fat to the dish. Top the salad with the dressing right before eating so the spinach doesn’t get soggy. If you don’t have steak, grilled chicken is a great substitute.

INGREDIENTS

SERVES 2

  • 8 oz Steak
  • 1 tbsp Nanak Ghee
  • 8 oz Fresh Spinach
  • 2 medium Tomato (raw)
  • 1 whole Avocado
  • 1/2 jicama
  • 1/4 cup Cilantro
  • 1 tbsp Organic Extra Virgin Olive Oil

DIRECTIONS

1 Sprinkle the steak with a generous pinch or two of sea salt and pepper. Heat a cast iron skillet over medium-high heat, then melt in the ghee. Fry the steak for 4 minutes, then flip and fry another 3 minutes for medium or 4 for medium-well. Remove the steak from the pan, and let it rest for at least 10 minutes before slicing it thinly.
2 Prepare the veggies by tossing them in a large bowl.
3 To make the dressing, juice the limes into a small bowl, then whisk in the olive oil. Season with salt and pepper to taste. Top the salad with the steak, then drizzle the dressing on right before eating.
4 For the dressing:
5 * Juice of 3 to 4 limes
6 * 1 tablespoon (15 mL) olive oil
7 * Sea salt and pepper to taste