Spring is the perfect time for hearty, satisfying salads that are full of flavor like this amazing Grilled Fajita Salad.
Maybe you’re living gluten-free like me … or doing the Whole30 … or maybe you simply enjoy a great salad! Whatever the reason you’re checking out this gorgeous bowl of yumminess, let me assure you – this salad is “winner, winner, steak dinner!”
Even the salad-snubbing men in my home dive into a bowl of this savory salad and come back for more! That’s because it’s so flavorful and satisfying!
Crisp and mild romaine lettuce is such a delicious compliment to the bold and juicy flavors of perfectly seasoned grass-fed steak nestled in a bed of grilled veggies. Yum! Just toss in your favorite fajita-style additions and this salad is over-the-top GOOD!
Whole30 Sidebar: I don’t believe in mind reading, but I’m pretty sure I know what some of you Whole30ers might be thinking as you scan the recipe ingredients … cause honestly, I was thinking the same thing … wouldn’t this salad be even more fabulous if I added some crushed “Whole30-compliant” plantain chips to make it taco-salad-licious!
Well, not to be a killjoy, but I’ve got some hot-off-the-press news to share with you … there’s no such thing as Whole30-Compliant Chips. Say what?!?
Yep, that’s right. ALL chips are off the plate (at least for 30 days) while we’re on the Whole30 program. (Get the details here.)
And you know what? As much as I’d love to satisfy my crunch-craving, isn’t that really one of the most important points of the Whole30 … taking charge of our cravings and being empowered to change our relationship with food.
Okie dokie then, so does this mean that I’ll never eat another chip again? No, let me assure you, I’m certainly not suggesting that everyone should live a life of chip abstinence. But if you’re doing Whole30, let’s commit to sticking with the program, so we can experience the freedom and empowerment that comes from committing to 30 days of pure whole foods.
P.S. In the photo, I used coconut cream in place of sour cream for a pretty picture. (Coconut cream is the thick cream that rises to the surface of a can of coconut milk when you refrigerate it.) Coconut cream is a delicious Whole30-compliant food that can be used in place dairy or mayo in many recipes, like my creamy cilantro dressing (in the recipe below). I also love to blend it with my tasty pico de gallo to create and easy “taco-style” dressing. Yum!
Sidebars aside, this grilled fajita salad is truly amazing! Personally, we like to ramp-up the avocado-goodness by serving it with a heaping dollop or two of homemade guacamole.