Avocado Blueberry Raspberry Steak Salad (30 Minutes)

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Elevate your salad game with this steak salad, a delicious blend of savory, creamy, crunchy, and sweet elements.

This dish features tender, juicy steak slices atop a bed of fresh greens, complemented by rich avocado, crunchy sliced almonds, and vibrant blueberries and raspberries.

Drizzled with a homemade dressing, this salad is perfect for a nutritious lunch or a light yet satisfying dinner.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the steak:

  • 1 lb ribeye or sirloin steak
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the salad:

  • 6 cups mixed salad greens
  • 1 ripe avocado, sliced
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup blueberries
  • 1/2 cup raspberries

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the Steak (10 minutes + resting):
    Season the steak generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare (adjust time for desired doneness). Let the steak rest for 5 minutes before slicing thinly against the grain.
  2. Prepare the Salad (10 minutes):
    In a large bowl, combine the mixed salad greens, sliced avocado, toasted sliced almonds, blueberries, and raspberries. Toss gently to mix.
  3. Make the Dressing (5 minutes):
    In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
  4. Assemble the Salad (5 minutes):
    Arrange the salad greens mixture on plates or a large serving platter. Top with thinly sliced steak. Drizzle the homemade dressing over the salad.
  5. Serve:
    Enjoy this Steak Salad as a delightful blend of flavors and textures, perfect for any occasion that calls for a meal that’s both nourishing and indulgent.

Notes

For the best results, ensure your steak is at room temperature before cooking to promote even cooking. You’ll also want to let the steak rest after cooking to retain its juices, making it more tender and flavorful.

Try toasting the almonds lightly to enhance their crunch and nutty flavor and feel free to adjust the quantity of berries or nuts according to your taste.

Serve this dish with a side of crusty homemade bread or your favorite fruit smoothie for a yummy and satisfying meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 32g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 70mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Very Berry Smoothie

First, grab a handful of fresh or frozen strawberries, blueberries, blackberries, and raspberries. Toss them all into your blender. To make it creamy and dreamy, add a cup of yogurt or almond milk. Need a touch of sweetness? Drizzle in a tablespoon of honey or maple syrup, adjusting to your preference. If you're aiming for an extra boost, consider adding a spoonful of chia seeds or flaxseeds for added nutrients and texture. Whizz everything together until you get a smooth, velvety blend. Pour it out into a chilled glass. Enjoy!

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

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