Crisp romaine lettuce and high protein edamame beans tossed with fresh seasonal strawberries topped with a delicious seared thinly sliced flank steak and drizzled with a cool and refreshing strawberry and cucumber salad dressing.
You are going to love this seared steak salad with strawberry cucumber dressing as it cool and refreshing and uses up those bits and bobs of leftovers in a very creative way and you don’t need to fire up the oven on a warm summer day. This recipe is diabetic friendly, cardiac friendly, paleo friendly, gluten-free, diary-free and can be incorporated into a clean eating dietary plan that will make you feel like you are splurging.
I did not buy any special ingredients to make to this seared steak salad with strawberry cucumber dressing. NO WAY. This recipe uses leftovers used in a creative way.
How often do you open up the refrigerator door and just stare? Come on… admit it… I know you do! I know you are just staring at the ingredients in those little plastic Tupperware containers (containing leftovers from the night before) and are wondering what to do with them. You are hoping that if you stare at them long enough they will magically come together and be served to you on a silver platter. This is completely normal… you are not alone. I have a delicious clean eating solution that can get lunch or dinner on the table in less than 15 minutes and you do not even need to use the stove. You have to love that!
How often do you have leftover protein? It is time to think outside the box of the usual fried rice and soup as it is getting warmer and who wants to cook. It is time to think about some delicious and healthy salads. You do not need to use steak for this salad. By all means, use what you have in your refrigerator. Grilled salmon, chicken, turkey, shrimp and even grilled tofu would be amazing in this dish. You might want to grill some extra steaks or chicken just to make this delicious salad.
Strawberries are in peak season and they have been so darn sweet. It is actually hard to keep them in our house as a kid is always taking off with the whole washed quart of strawberries into their room and all that is left is a an empty crate with some green strawberry tops. Well today I beat them to the punch. I have the whole quart of super sweet strawberries to myself.
The other day I had this most delightful cucumber strawberry frozen smoothie. It was cool and refreshing and loved the combination of the delicate sweet strawberries with the cooling cucumber. I used this concept to make the salad dressing, except my version has no unhealthy refined sugars just natural flavours and the natural sweetness of the strawberries. I used my food processor to pulse together strawberries, cucumber, shallots, olive oil, cilantro, fresh lime juice and a just little bit of salt. The strawberry and cucumber salad dressing has a nice balance between sweet, sour and cooling, just divine!
This recipe for Seared Steak Salad with Strawberry Cucumber Dressing makes about 2 dinner sized portions. You can put anything in your salad you desire but I just used what I had around the house. You can use any greens you like and any toppings that you wish. I always love a little something crunchy in my salad and some roughly chopped healthy almonds were delicious.
Wishing you a super weekend!
Crisp romaine lettuce and high protein edamame beans tossed with fresh seasonal strawberries topped with a delicious seared thinly sliced flank steak drizzled with a cool and refreshing strawberry and cucumber salad dressing.
- Strawberry and Cucumber Dressing
- strawberries - 3 cups (1 and 1/2 cups for dressing and 1 and 1/2 cups for slices in salad)
- cucumber - 1 peeled and chopped and seeds removed
- shallots - 1 or about 1 tablespoon
- olive oil - 1/4 cup
- water - 1/4 cup or as needed so food processor pulses
- lime zest - 1 teaspoon
- lime - juice of 1-2 large limes or about 1/4 cup juice or to taste
- salt and pepper - to taste
- cilantro (coriander) - 2 tablespoons fresh chopped
- Salad Fixings
- romaine lettuce - 3 cups washed and chopped (or any greens you like)
- edamame beans - 3/4 cup
- flank steak - 8 ounces grilled flank steak (I used left over steak but can also use salmon, chicken, turkey, shrimp or even tofu)
- almonds - 1/8 cup roughly chopped (optional but I like something a little crunchy in my salad)
Step 1: Make the strawberry and cucumber salad dressing: Add the following items into your food processor...1 and 1/2 cups strawberries (save the other half for sliced strawberries in your salad), cucumber, shallot, olive oil, water, lime zest, lime, cilantro and salt and pepper to taste. Pulse the food processor until the ingredients are smooth, you may have to occasionally scrape down the sides of the food processor. Set aside.
Step 2: Assemble the salad: In 2 large plates or bowls add your chopped lettuce, edamame beans, sliced cold or warm flank steak (your choice). Drizzle your seared steak salad with the delicious strawberry and cucumber salad dressing, sprinkle with roughly chopped almonds and enjoy.