Steak, Avocado, and Corn Kale Salad

This recipe brings a refreshing yet hearty twist to summer dining with an elegant balance of seared steak, sweet corn, creamy avocado, and a zesty jalapeño lime dressing. Packed with premium protein and colorful nutrients, it delivers a satisfying, restaurant-quality meal that feels light but filling offering a vibrant, gourmet option for your table with absolutely no preparation needed from you.

Full recipe by Jenn Lueke here.

Ingredients Needed:

Steak Salad:

top sirloin steak (1 pound)

corn cut from 2 fresh ears, frozen, or 15-ounce can, drained (1 1/2 cups)

chili powder (1/2 teaspoon)

chopped kale ribs removed (6 packed cups)

ripe avocado, pitted and diced (1)

crumbled feta cheese omit for dairy-free (3/4 cup)

roughly chopped cilantro, for topping (to taste)

Dressing:

jalapeño pepper, seeded and chopped (1)

plain greek yogurt (1/2 cup)

juice of 1 lime (3 tablespoons)

garlic clove or 1/2 teaspoon garlic powder (1)

Pantry Staples: salt, pepper, avocado oil

Tips:

Remove the steak from the refrigerator 30 minutes prior to cooking.

Refrigerate the salad and steak separately in sealed containers for up to 4 days.

If you’re prepping the salad ahead, hold the dressing on the side and drizzle on before giving a good toss and serving.