Looking for a fresh, nutrient-packed meal that doesn’t skimp on flavor? This Arugula, Strawberry & Avocado Steak Salad is a vibrant, satisfying dish that checks all the boxes—rich in protein, antioxidants, and heart-healthy fats.
Arugula brings a peppery crunch along with bone-strengthening vitamin K and detox-supporting compounds. Strawberries add a burst of natural sweetness and a hefty dose of vitamin C to support immunity and skin health. Avocados round out the trio with creamy texture and a boost of potassium and healthy monounsaturated fats, known to support heart and brain health. Add in juicy, iron-rich ribeye steak and a drizzle of Maple Tahini Dressing, and you’ve got a well-balanced meal that nourishes your body from the inside out.
Perfect for a summer dinner or a protein-packed lunch, this salad serves four and is as beautiful on the plate as it is good for you.
Recipe
Serves 4
21 oz. (600g) ribeye steaks, boneless
6 oz. (170g) arugula
7 oz. (200g) strawberries, quartered
2 avocados, sliced
6 servings Maple Tahini Dressing (Recipe here)
How to Prepare
Season steak with salt, pepper, and ½ tsp. olive oil. Sear steaks 4-7 minutes per side. Rest for 5-10 minutes, then slice.
Toss arugula with 2 tbsp. Maple Tahini Dressing (page 27), then divide onto plates.
Top with strawberries, avocado, and steak. Drizzle with remaining dressing.
