Steak and Avocado Fajita Salad

Ingredients

For the Steak and Veggies
300g steak, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 red onion, sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Juice of 1/2 lime

For the Salad
1 avocado, sliced
2 cups mixed greens or chopped romaine lettuce
1/2 cup cherry tomatoes, halved
Fresh cilantro, chopped (for garnish)

For the Dressing
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey or maple syrup
1/2 teaspoon cumin
Salt and pepper to taste

Instructions

1. Season the Steak
   In a mixing bowl, combine the sliced steak with paprika, chili powder, cumin, minced garlic, salt, pepper, and lime juice. Toss well to coat evenly.
2. Cook the Steak
   Heat olive oil in a skillet over medium-high heat. Add the steak and cook for 3–4 minutes, stirring occasionally, until browned and cooked through but still tender. Transfer to a plate and set aside.
3. Cook the Veggies
   In the same skillet, add the sliced red and green bell peppers along with the red onion. Sauté for 4–5 minutes until softened and lightly charred. Season with a small pinch of salt and pepper.
4. Prepare the Dressing
   In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), cumin, salt, and pepper until well combined.
5. Assemble the Salad
   Place the mixed greens or lettuce in a large serving bowl. Top with the cooked steak, sautéed peppers and onions, cherry tomatoes, and sliced avocado.
6. Add the Dressing
   Drizzle the dressing over the salad. Garnish with fresh chopped cilantro.
7. Serve
   Serve immediately while the steak and fajita veggies are still warm.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories per Serving: ~480 kcal