Ingredients
Scale
- 1.25 lbs flank steak
- Sea salt and cracked black pepper
- 4 large hardboiled eggs
- 8 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 small red onion
- 2 large avocados
- 1/3 cup almond milk Greek yogurt
- 2 tablespoons fresh lime juice
Instructions
- Cook bacon until crispy and hardboil the eggs.
- Season flank steak with sea salt and pepper; grill over medium-high heat for about 3-4 minutes per side until desired doneness. Let it rest.
- In a large bowl, layer romaine lettuce, cherry tomatoes, red onion, hardboiled eggs, crumbled bacon, and sliced avocado.
- Slice the rested steak thinly and add on top of the salad.
- Blend ripe avocado, yogurt, almond milk, cilantro, garlic powder, salt, and lime juice for the dressing; serve on the side or drizzle over salad.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 3g
- Sodium: 876mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 31g
- Cholesterol: 186mg