Steak Fajita Salad

Course: Salad

Cuisine: Mexican

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 604kcal

Author: Colleen Kennedy

If a fajita and a salad had a baby...this would be it! Delicious, robust and perfect with steak, chicken or shrimp!

Print Recipe

Ingredients

Steak I enjoy ribeye or tenderloin for this
1 large Vidalia onion sliced
1 large green or red pepper sliced
6 cups salad greens
½ cup sliced tomatoes or pico de gallo
½ cup black beans
1 avocado sliced and seasoned or ¾ cup guacamole
1 TBS taco seasoning
Optional: Salad dressing of your choosing or the recipe in the note section

Instructions

Cook your steak to your preference of doneness (or use leftover steak). Season your steak well with salt, pepper and either fajita or taco seasoning. If you would like to make your own seasoning combine ½ teaspoon of the following - chili powder, garlic powder, paprika, cumin, and salt. Add to that ⅛ teaspoon of black pepper and mix until well combined before using.
Saute onions and peppers with a small amount of oil, season with salt, pepper, and taco/fajita seasoning.
Once steak has rested, slice and assemble the salad and enjoy.
See notes for a simple salad dressing to use if you like.

Notes

To make a salad dressing to go with this salad: 4 TBS olive oil, 5 TBS lime juice, 1 TBS garlic paste or 1 crushed garlic clove, ½ teaspoon cumin, ½ teaspoon chili powder, 1 teaspoon honey, ½ teaspoon salt, a pinch of red pepper flakes in a mason jar or salad dressing shaker and shake vigorously until emulsified.

Nutrition