Steak Cilantro Avocado Mixed Spinach Salad

A wonderful, meat-based salad that you will enjoy on a hot summer day.

Steak:
½ lbs Grass-Fed Flank Steak, Sirloin Steak, or Flat Iron
1 Juice of whole Lime
1 Tbsp. Lime zest
1 Tbsp. T-Coons Seasoning
1 tsp Chili Powder
½ tsp Ground Cumin
½ tsp Paprika
½ tsp Garlic Powder
1½ tsp Salt
1 tsp Black Pepper
½ tsp Ground Coriander

Salad:
6 c mixed Salad Greens with Spinach
1 Cucumber diced
3 Radishes sliced thin and cut in half
2 c Grape Tomatoes, halved
1 large Avocado, sliced and cubed
½ Red Onion, thinly sliced half moon shaped cut in half
½ c Grass-Fed Feta, or Gouda, or Queso Fresco Cheese

Directions:

1. Place the steak on a baking sheet and squeeze lime juice over the steak.
2. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, pepper, lime zest, T-Coons and coriander.
3. Add the spice rub to both sides of the steak and massage with your fingers to help the rub stick to the meat. Cover the steak with plastic food wrap and put in fridge for two to 12 hours to marinate. Remove from fridge and let them warm up to room temperature.
4. Place the steak on the medium/hot grill and grill for five to six minutes on each side to your desired meat doneness. After done, cut steaks into fajita size strips.
5. Place all salad ingredients in a large bowl and place the steaks on top. Serve with Creamy Cilantro avocado salad dressing or your favorite.

Creamy Cilantro Lime Dressing
1 whole avocado
½ c Greek Yogurt no sugar
½ c water, add more if you need more liquid
1 c fresh Cilantro leaves and Stems diced small
1 small Clove of Garlic minced
½ tsp Salt
a squeeze of Lime Juice and 1 Tbsp. Zest

Pulse all ingredients in a food processor or blender until smooth.

Enjoy.

Submitted by Sandra Slanker