Description
A refreshing salad featuring mixed greens topped with mango, tomatoes, and thinly sliced steak, drizzled with a creamy dressing.
Ingredients
Scale
- 4–6 cups mixed baby greens or spring greens
- 1 mango, peeled and sliced thinly
- 2–3 plum tomatoes, sliced
- 12 oz. thinly sliced cooked steak
- 2/3 cup buttermilk
- 1 clove garlic
- 4 leaves fresh basil
- 1/2 teaspoon honey
- 1 Tablespoon fresh parsley (or 1/2 teaspoon dried parsley)
- 1 Tablespoon fresh dill (or 1/2 teaspoon dried dill weed)
- 1 teaspoon fresh rosemary
- 1 teaspoon dried minced onion (or 1/2 teaspoon onion powder)
- 9 chives
- 1/2 avocado
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
- Divide 4-6 cups mixed baby greens or spring greens between four plates.
- Top with 1 mango and 2-3 plum tomatoes that have been sliced, followed by 12 oz. thinly sliced cooked steak.
- Drizzle dressing over the top. Enjoy right away.
- Combine 2/3 cup buttermilk, 1 clove garlic, 4 leaves fresh basil, 1/2 teaspoon honey, 1 Tablespoon fresh parsley, 1 Tablespoon fresh dill, 1 teaspoon fresh rosemary, 1 teaspoon dried minced onion, 9 chives, 1/2 avocado, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper in a blender, and puree until smooth, adding additional milk or buttermilk if needed to achieve your preferred consistency.
Notes
- Adjust the seasoning according to taste.
- You can substitute any of the herbs with dried versions if needed.
- This salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg