clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Steak Salad with Avocado Green Goddess Dressing

  • Author: One Lovely Life
  • Yield: 4-5 1x


I love the Balanced olive oil here, but change it up by using a mix of oils–Basil, Meyer Lemon, and Roasted Garlic are all lovely!



For the Avocado Green Goddess Dressing:

  • 1 Avocado, halved and pit removed
  • 1/2 cup fresh basil
  • 23 Tbsp fresh chives, minced
  • Juice of 12 lemons (about 46 Tbsp)
  • 4 Tbsp Queen Creek Olive Mill Olive Oil
  • salt and pepper, to taste
  • (optional: 1 clove garlic – if not using garlic oil)

For the salad:

  • 8oz of sliced grilled steak, grilled chicken, or shrimp
  • 68 cups mixed greens
  • 1 cup diced cucumber
  • 1 cup corn
  • 1 cup halved baby tomatoes
  • 1/2 cup grated carrots
  • Croutons, pepitas, or pine nuts (optional)


For the salad dressing:

  1. Place all ingredients in a blender or food processor. Blend until completely smooth. Taste and add more salt, pepper, or lemon juice as desired. If you want your dressing thinner, add additional olive oil or a drizzle of water to thin it out.

For the salad:

  1. Layer greens, veggies, and your steak. Top with croutons, peptitas, or pine nuts, and drizzle with dressing.
  2. Additional dressing will keep tightly covered for 3-4 days.