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.
Ingredients
- 1/4 cup avocado oil (or EVOO)
- 3 cloves garlic, minced
- Zest and juice of 1 lime
- 1 Tbsp balsamic vinegar
- 1 1/2 tsp sea salt
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp smoked paprika
- 1 cup tightly-packed fresh cilantro
- 3 Tbsp compliant mayo (or coconut cream)
- Zest and juice of 1 lime
- 2 cloves garlic, minced
- 2 slices of jalapeño (add more if you like the heat)
- 1 tsp sea salt
- 1 cup avocado oil (or EVOO)
- 1.25 lbs flank steak, fat trimmed (I use ButcherBox)
- 3 sweet bell peppers, seeded & cut into 4 pieces (I used red and yellow)
- 1 red onion, peeled & cut into thick slices
- 2 heads romaine lettuce, chopped
- 2 avocados, diced
- 2 cups cherry tomatoes, halved
Instructions
- Marinate the steak & veggies: Preheat grill to high heat. In a small bowl, whisk together the marinade ingredients. Place 3 Tbsp of marinade in a large bowl, and add the bell pepper & onion; toss to coat. Place the flank steak in a separate bowl (or gallon-size baggie), and add the remaining marinade; toss to coat.
- Make the dressing: Add all salad dressing ingredients, except the avocado oil, to a blender. Blend on medium-high until smooth. Remove cover (or lid plug) and slowly add the avocado oil, while blending on low, until combined. Refrigerate up to 2 weeks. (Makes 1 1/4 cups.)
- Brush grill grate with oil. Grill the marinated bell peppers, onion slices and steak, covered, until peppers and onion soften, and steak is medium rare (about 3 minutes per side).
- Remove peppers & onion from grill; transfer steak to cutting board. Tent steak and let rest 5 minutes. Then, thinly slice against the grain. Cut peppers into strips and cut onion slices in half.
- Layer salad in a decorative serving bowl, if desired. Serve with the creamy cilantro-lime dressing and enjoy!
Notes
Time-Saving Tip: Make the salad dressing and fajita marinade up to 5 days in advance. You can also pre-chop the lettuce and veggies and store in aritight container in fridge up to 5 days. That makes putting this salad together a snap!
Whether you’re new to the GF whole food lifestyle, or you’re a seasoned whole foodie veteran, you know that making AFFORDABLE food that is also QUICK-N-EASY can be one of the biggest challenges to a healthy whole food lifestyle.
Plus, we’re giving away an awesome BONUS cookbook!
are the perfect grain-free way to enjoy this scrumptious salsa. Of course, there are lots of other tasty little edible options for scooping up this flavorful favorite such as 
