Y’all, this Southwest Steak Salad with Avocado Lime Dressing has everything. Spicy steak, creamy dressing, sweet corn, tart lime, crisp lettuce, juicy tomatoes, hearty black beans, crunchy tortilla strips – what more could you want? Perfect for lunch or satisfying enough for dinner, this could be your new go-to salad! Don’t be intimidated by making your own dressing, you literally just throw everything in a blender. This salad is easy to make and super filling for just 367 calories or 7 WW Points (or 8 Points if following the diabetic WW plan)! To view your current WW Points for this recipe and track it in the WW app or site, click here! I especially like this one because it looks and tastes like I ordered it from a restaurant, but I know it’s much healthier.
As with all salads, if you’re not using all four servings of this Southwest Steak Salad at once, make sure to build the servings you are using and then store the different salad components separately, undressed. Then when you’re ready to make additional servings everything will still be fresh and ready to go. The steak and corn/black bean topping can both be served hot or cold on this salad, so do whichever suits your preferences!
Spicy steak, creamy dressing, sweet corn, tart lime, crisp lettuce, juicy tomatoes, hearty black beans, crunchy tortilla strips - this salad has it all!
Yield: 4servings
Ingredients
For the Dressing:
½of a ripe avocado, peeled, pitted and chopped
¼cupnonfat plain Greek yogurt
1tablespoonsfresh lime juice, (I sometimes use more than this because I love lime, feel free to increase to taste)
1tablespoonapple cider vinegar
2tablespoonswater
½teaspoonminced garlic
½teaspoonsalt
¼teaspoonblack pepper
For the Salad:
1lbraw lean, trimmed flank steak, cut into thin strips
5teaspoonssouthwest seasoning, I use McCormick
1tablespoon+ 1 teaspoon canola oil, divided
½cupfrozen corn kernels
½cupdrained and rinsed canned black beans
½cupchopped grape or cherry tomatoes
1garlic clove, minced
1/8of a lime
12cupslettuce, torn (I used green leaf lettuce)
8tablespoonstortilla strips
Instructions
In a blender (or a cup if using an immersion blender), combine the dressing ingredients and blend until smooth.
Place the steak strips into a gallon zip-top bag and add the southwest seasoning. Seal the bag and shake/turn until the steak is coated with the seasoning.
Bring one tablespoon of oil to medium heat in a large skillet. Add the seasoned steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Remove the steak to a side plate.
Add the remaining teaspoon of oil to the skillet and keep over medium heat. When the oil is hot, add the corn and black beans and cook, stirring occasionally, for 1-2 minutes. Add the tomatoes and garlic and stir. Cook for another minute and then remove from heat. Squeeze the fresh lime wedge over the contents of the skillet.
*To build each salad, place 3 cups of lettuce into a bowl and top with ¼ of the steak (for me this was 3.75 oz cooked), 1/3 cup of the corn and bean mixture and two tablespoons of tortilla strips. Toss in ¼ of the dressing (about ¼ cup) and serve.
*Build each salad to serve! If you’re only serving one or two salads, dress the ones you’re serving and store the leftover components separately and the remaining dressing in an airtight container in the fridge.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per serving: 7* (SP calculated using the recipe builder on weightwatchers.com)*8 Points if following the diabetic WW planNutrition Information:367 calories, 20 g carbs, 3 g sugars, 18 g fat, 4 g saturated fat, 30 g protein, 5 g fiber (from myfitnesspal.com)MyWW SmartPoints per serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPointsWeight Watchers Points Plus: 9 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)