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+ servings

Steak Salad with Orange and Avocado

This salad is substantial, yet full of bright citrus flavor.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Coco Morante


For the vinaigrette:

  • juice from 2 meyer lemons
  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the salad:

  • 1 head romaine lettuce sliced crosswise into 1/2-inch ribbons
  • 1 navel orange peeled, quartered, and sliced into bite-sized pieces
  • 1 medium avocado sliced into bite-sized pieces
  • 8 ounces cooked ribeye steak sliced thinly


  • Combine all of the vinaigrette ingredients in a wide-mouthed, pint-sized mason jar or other similarly sized container. Use an immersion blender to emulsify the dressing until it turns creamy and lightened in color, and all of the olive oil is incorporated.
  • In a large salad bowl, toss the lettuce, oranges and avocado with most of the vinaigrette, reserving a couple tablespoons. Plate the salad, layer the slices of steak over the top, and drizzle the steak with the remaining vinaigrette. Grind some black pepper on top and serve.