Spring Steak Salad

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This salad screams Spring! It is bright, colorful and refreshing. Bursting with flavor and packed with protein, it is the perfect balance of savory and sweet.

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Spring Steak Salad

Yield: 4

Author: Fida Milki

Ingredients

For the Salad

• 4 steaks of your choice (I like tenderloin)
• 6 cups arugula or greens of your choice
• 2 cups strawberries hulled and sliced
• 1 avocado sliced
• 1/2 cup crumbled feta or goat cheese
• 1/4 cup roasted pistachios

For the Dressing

• Juice and zest of 1 lemon
• Juice and zest of 1 lime
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 cup fresh cilantro leaves
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat a large skillet on high.
2. Sprinkle the steaks with salt and pepper and drizzle with olive oil.
3. Add the steaks and cook on medium-high for 5 to 8 minutes on each side depending on how you like it (rare/ medium or fully cooked).
4. Remove the steaks from the skillet and let rest on a board.
5. Make the salad by mixing all the ingredients in a salad bowl.
6. Prepare the dressing by placing all the ingredients except for the olive oil in a blender. Blitz until smooth.
7. Slowly add the olive oil and blitz until emulsified.
8. Taste and add salt and pepper to taste.
9. With a sharp knife thinly slice the steaks and place them over the salad.
10. Toss the salad with the dressing & serve.