Avocado Salad with Sliced Steak

Chef Joanne Bondy, Ciudad, Dallas

Serves: 4 (1 cup dressing)
Prep time: 30 min.
Cook time: 16 min.

Ingredients:
2 avocados from Mexico, halved, pitted, peeled and sliced
1 1/2 pounds flank or skirt steak
3 cups mixed salad greens
1/2 cup cilantro leaves
1/2 cup halved cucumber slices
1/2 cup julienned peeled jicama
1/2 cup halved grape tomatoes
1/2 cup grilled or roasted corn kernels

Vinaigrette Ingredients:
1/2 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon whole-grain mustard
1/2 medium jalapeño, finely chopped
1/2 teaspoon grated fresh ginger
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Nutritional Info

Calories 487, Protein 39 g, Fat 28 g, Carbohydrate 19 g, Sodium 154 g, Cholesterol 69 g.

Preparation:

Preheat grill or broiler to high. Place steak on rack about 6 inches from heat; grill to desired doneness, 6 to 8 minutes per side for medium. Cover loosely with aluminum foil and let stand for 5 minutes; slice thinly. While steak is cooking, combine greens, cilantro, cucumber, jicama, tomatoes and corn in a bowl; toss with 1/3 cup of the vinaigrette. Divide salad equally among 4 dinner plates; top with avocado and sliced steak. Serve with remaining dressing.

Vinaigrette Recipe: In a measuring cup or jar, combine orange juice, white wine vinegar, honey, whole-grain mustard, jalapeño, ginger, salt and ground black pepper. Cover and shake well.

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