Cilantro Lime Steak Salad

Name: Cilantro Lime Steak Salad
Yield: 2 servings
Ingredients: 4 oz Little Leaf Farms Baby Crispy Green Leaf; 12 oz New York Strip steak, grilled; 1 ear of corn, cooked and cut from the cob; ½ cup halved cherry tomatoes; 1 small avocado, sliced; 2 tbsp crumbled feta cheese; sea salt; 1 cup lightly packed fresh cilantro, large stems removed; 1 lime, juiced; 2 tbsp plain Greek yogurt; 3 tbsp extra virgin olive oil; 1 tsp honey (optional); pinch of sea salt

Ingredients:

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf

12 oz New York Strip steak, grilled

1 ear of corn, cooked and cut from the cob

½ cup halved cherry tomatoes

1 small avocado, sliced

2 tbsp crumbled feta cheese

sea salt

For the Dressing

1 cup lightly packed fresh cilantro, large stems removed

1 lime, juiced

2 tbsp plain Greek yogurt

3 tbsp extra virgin olive oil

1 tsp honey (optional)

pinch of sea salt

Directions:

Generously season the steak on both sides with sea salt. Let steak rest at room temperature for about 15 minutes.

While the steak rests, prepare the dressing. In a small food processor or blender, combine cilantro, lime juice, Greek yogurt, olive oil, honey (if using), and a pinch of sea salt. Blend until smooth. If the dressing is too thick, add a splash of water to thin to your desired consistency. Set aside.

Heat a grill or skillet over medium-high heat. Grill the steak for 3-5 minutes per side, or until it reaches your preferred doneness. Transfer to a plate and let rest for 5 minutes before slicing into strips.

Divide the Little Leaf Farms Baby Crispy Green Leaf lettuce between two plates. Top with the corn, cherry tomatoes, avocado slices, and the sliced steak. Sprinkled with crumbled feta, then drizzle with the creamy cilantro lime dressing.

Serve immediately and enjoy!

CategorySaladTags#babycrispygreenleaf

Ingredients