California Steak Salad
This salad features a vast array of textures and colors, in a mix of complementary flavors. Smooth, spicy avocado-and-jalapeno vinaigrette dressing enhances the darker flavors of strip steak, enoki mushrooms and black olives.
Ingredients
3 ripe avocados
1⁄4 cup lime juice
1 tbsp. white wine vinegar
1 tsp. garlic salt
1⁄4 tsp. ground red pepper
1⁄2 cup sour cream
1⁄4 cup milk
1⁄2 cup cilantro leaves
1 tsp. pickled jalapeno, chopped
1 tsp. garlic salt
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
6 8-oz. strip steaks
1 1⁄2 lb. zucchini, halved lengthwise
1 1⁄2 lb. mixed greens, torn
1 lb. cherry tomatoes
1⁄2 qt. whole olives
1⁄2 lb. enoki mushrooms
Steps
1. In the bowl of a food processor, combine 2 avocados, lime juice, vinegar, garlic salt and red pepper. Process until smooth. Add sour cream and milk; process until blended. Add cilantro and jalapeno and process until cilantro is chopped. Cut remaining avocado into large chunks. Add to food processor, and process until avocado is just chopped. Reserve refrigerated.
2. Meanwhile, in a small bowl, combine garlic salt, coriander and cumin. Rub steaks with seasonings and grill with zucchini over hot coals, 5 minutes per side or until desired doneness. Cut steak and zucchini into 1⁄4-inch slices.
3. Portion greens on plates. Arrange steak slices, zucchini, tomatoes, olives and mushrooms on greens. Serve with reserved avocado dressing.
