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Southwest Salad with Creamy Herb Avocado Dressing

Greens topped with grilled veggies and creamy herb avocado dressing. This recipe is grain free but I offer an option to use grilled corn too.

Course Main Course
Cuisine Southwest
Keyword easy side dish recipe, grain-free recipe, grilling recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

  • 2 - 6 oz cuts filet mignon sliced 1/4 " thick
  • 2 T butter, ghee or coconut oil
  • sea salt
  • freshly ground pepper
  • 1/3 a head of Romaine lettuce
  • 1/2 and orange red bell pepper diced
  • 2 shallots thinly sliced
  • 1 zucchini diced
  • 1 to mato diced
  • kernals from one cob of corn optional
  • 1/4 cup black beans

Instructions

  1. Prepare all vegetables. Chop romaine and place on two plates.
  2. Season sliced meat with sea salt, pepper and garlic powder. Heat a pan on medium/high heat for two minutes. Add butter, ghee or coconut oil. When fat is and hot, add filet slices searing both side (just a minute or two per side) remove steak, add bell peppers to pan. Saute, stirring frequently for 5-6 minutes. Remove steak from pan and set aside. Add shallots, bell pepper and and corn (optional) to pan and saute for 3 minutes. Add zucchini cooking and stirring till edges are brown. Allow to cool slightly, top salad with veggies, tomato, steak slices, pepitas, black beans (optional) and dressing. Serve