Steak & Avocado Southwest Salad
This Steak & Avocado Southwest Salad is a hearty, high-protein salad packed with tender grilled steak, creamy avocado, black beans, corn, and fresh vegetables. Finished with a smoky chipotle lime dressing, it’s a balanced and satisfying meal perfect for a healthy lunch or easy dinner.
Equipment
- grill or skillet
- Mixing bowl
- Whisk
- knife
- cutting board
Ingredients
- 6 oz grilled flank or sirloin steak, sliced
- 1 cup chopped romaine lettuce
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or thawed frozen)
- 1/2 avocado, sliced
- 1/2 cup chopped tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon Greek yogurt
- 1/2 teaspoon chipotle chili powder (or 1 teaspoon adobo sauce)
- 1/4 teaspoon cumin
- salt and pepper, to taste
Instructions
- Grill or sear the steak to your preferred doneness. Let rest for 5 minutes, then slice thinly against the grain.
- In a small bowl, whisk together olive oil, lime juice, Greek yogurt, chipotle chili powder, cumin, salt, and pepper until smooth.
- Divide chopped romaine lettuce into two bowls. Top with sliced steak, black beans, corn, avocado, and chopped tomatoes.
- Drizzle dressing over the salad, toss gently to combine, and serve immediately.
Notes
Adjust spice levels by adding more or less chipotle chili powder. Grill steak with garlic or smoked paprika for extra flavor. Store components separately and assemble just before serving for best freshness. Omit corn and beans for a lower-carb option.