Paleo Steak Salad with Creamy Garlic Vinaigrette

Paleo Steak Salad with Creamy Garlic Vinaigrette


Paleo Steak Salad with Creamy Garlic Vinaigrette

Serves: 2



  • 1/2 lb sirloin steak, (grilled or pan-seared first, then sliced)
  • 4 cups greens – we used Romaine lettuce
  • 1/4 cup red cherry tomatoes
  • 1/4 cup yellow cherry tomatoes
  • 2 hard-boiled eggs, peeled and sliced
  • 1 avocado, pitted and sliced
  • 3 Tablespoons of avocado oil or olive oil
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons paleo mayo
  • 1 small to medium garlic clove, pressed
  • Salt and pepper to taste



  1. Pat dry and season steak with your favorite prepackaged seasoning, or sprinkle liberally with salt and pepper.
  2. Cook on well-oiled grill or in a cast iron pan (along with 1 Tablespoon of oil) over medium-high heat about 5 minutes per side for medium rare steak.
  3. Remove from heat, place on plate and tent with aluminum foil for 10-15 minutes before slicing crosswise into thin strips.
  4. Arrange salad ingredients: greens, tomatoes, eggs, and avocado on plates as desired, or place in large bowl and toss
  5. Add dressing ingredients: oil, vinegar, mayo, and garlic to a small bowl and whisk until combined. Pour over salad as desired.
  6. Season with salt and pepper as desired.


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