Steak Salad with Avocado and Asparagus

Steak Salad with Avocado and Asparagus

It was my birthday a couple of weeks ago and Hubby wanted to prepare a special meal for me. I thought it over and settled on a nice healthy salad and to make it special we added strips of tenderloin steak sautéed in butter, then drizzled a couple of tablespoons of chunky blue cheese dressing over everything. Hubby did an excellent job and it was delicious!

Steak Salad with Avocado and Asparagus

The reason steak was even an option for the meal is little brother came by and gifted me four beautiful tenderloin steaks for my birthday. We haven’t thought about serving steak for quite some time and it was very special. The steak was particularly tasty with the buttery avocado and pickled asparagus on top of a bed of salad ingredients and a sprinkle of flaky sea salt.

Steak Salad with Avocado and Asparagus

THE REAL FOOD SALAD INGREDIENTS

Steak Salad with Avocado and Asparagus

Begin by cutting half a head of organic Romain lettuce into bite-sized pieces and divide it into two flat salad bowls. Next, peel an organic carrot and once the skin is removed, continue peeling the carrot so the shavings fall on top of the lettuce pieces. After that, dice two celery ribs and divide them between the two salad bowls. Then place three pickled asparagus spears on each salad.

Steak Salad with Avocado and Asparagus

Next, prepare the toppings. Peel and slice an avocado and divide it between the two bowls. Dice a Roma tomato into large chunks and add them to the bowls. Prepare two medium-boiled eggs ahead of time and when ready to make the salad, peel and cut each one in half and arrange them on the salad. It takes 6-8 minutes for medium-boiled eggs.

Steak Salad with Avocado and Asparagus

Hubby pan seared the tenderloin steaks, in a sauté pan, with a little butter. We began by letting the steaks rest at room temperature for about 30 minutes, then cooked them, medium-rare for me and medium for him. We let them rest for about 10 minutes, then sliced the steak crosswise into thin strips. We even cooked an extra steak to have leftovers for an omelet the next morning.

Steak Salad with Avocado and Asparagus

To finish the salad, we arranged the strips of steak, picture perfectly, between the egg halves and avocado slices and placed the asparagus spears on top. Then, I sprinkled a little flaky sea salt over everything. Normally, we would serve the salad with some avocado oil and lemon juice, but since it was a special occasion, we opted for an organic chunky blue cheese salad dressing.

Steak Salad with Avocado and Asparagus

My birthday meal was exceptionally delicious as well as healthy. The steak provides protein and iron and B vitamins. While, all the veggies provide vitamins, minerals, fiber and antioxidants, and are good for immune support. The avocado is nutrient rich and also contains a wide variety of vitamins and minerals. Click HERE for my post on avocado nutrition.

For dessert, we enjoyed a bowl of blueberries, with a sliced banana, topped with Greek yogurt, cinnamon and walnuts. This entire Real Food Meal also fits well into my Embracing A Healthy Immune Boosting Lifestyle program. Click HERE for the details.

Steak Salad with Avocado and Asparagus

  • Servings: 2
  • Print
It was my birthday a couple of weeks ago and Hubby wanted to prepare a special meal for me. I thought it over and settled on a nice healthy salad and to make it special we added strips of tenderloin steak sautéed in butter, then drizzled a couple of tablespoons of chunky blue cheese dressing over everything. Hubby did an excellent job and it was delicious!

Ingredients

  • 8 oz. Beef Tenderloin Steak, Cut in Strips
  • 1/2 Head Organic Romaine Lettuce, Cut into Bite-Sized Pieces
  • 1 Medium Organic Carrot, Peeled
  • 2 Ribs Celery, Diced
  • 6 Asparagus Spears, Pickled (Pickled is what I had on hand.)
  • 1 Avocado, Sliced
  • 1 Roma Tomato, Large Dice
  • 2 Medium-Boiled Eggs
  • 1 Teaspoon Flaky Sea Salt (I Use Maldon Sea Salt Flakes)

Preparation

  1. Begin by cutting half a head of organic Romain lettuce into bite-sized pieces and divide it into two flat salad bowls. I like pasta bowls because they’re flat, but still bowls.
  2. Peel an organic carrot and once the skin is removed, continue peeling the carrot so the shavings fall on top of the lettuce pieces.
  3. Dice two celery ribs and divide them between the two salad bowls.
  4. Then place three pickled asparagus spears on each salad.
  5. Peel and slice an avocado and divide it between the two bowls.
  6. Dice a Roma tomato into large chunks and add them to the bowls.
  7. Prepare two medium-boiled eggs ahead of time and when ready to make the salad, peel and cut each one in half and arrange them on the salad. It takes 6-8 minutes for medium-boiled eggs.
  8. Hubby pan seared the tenderloin steaks, in a sauté pan, with a little butter. Begin by letting the steaks rest at room temperature for about 30 minutes, then cook them to your preferred doneness.
  9. Let them rest for about 10 minutes and slice the steak crosswise into thin strips.
  10. Arrange the strips of steak between the egg halves and avocado slices and place the asparagus spears on top.
  11. Sprinkle a little flaky sea salt over everything.
  12. Drizzle a couple of tablespoons of organic chunky blue cheese salad dressing or any dressing you like over the salad and Enjoy!

DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com 

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