California Steak Salad

This salad features a vast array of textures and colors, in a mix of complementary flavors. Smooth, spicy avocado and jalapeño vinaigrette dressing enhances the darker flavors of strip steak, enoki mushrooms and black olives.

At a glance

Main Ingredient

Beef

Cuisine Type

American

Menu Part

Salad

Serves

Yield: 24

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 jalapeño, 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. California Ripe Olives, whole
1⁄2 lb. enoki mushrooms

Methods/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 jalapeño 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 min. per side or until desired doneness. Cut steak and zucchini into 1⁄4-in. slices.

3. Portion greens on plates. Arrange steak slices, zucchini, tomatoes, olives and mushrooms on greens. Serve with reserved avocado dressing.