It’s officially picnic and strawberry season! And we’re kicking the weekend off with this gorgeous and super tasty steak salad with power greens, avocado, fresh strawberries, yellow zucchini, Persian cucumbers, and a balsamic vinaigrette.
The secret to making this beautiful salad is assembling the ingredients in a large mason jar, starting with the balsamic dressing, followed by thinly sliced steak, Persian cucumber, yellow zucchini, strawberries, avocado, and finally leafy greens. Storing the salad in the mason jar makes it easy to transport and pour onto a plate!
COOKING NOTES:
As for the recipe, make sure to use the freshest ingredients to make this a vibrant and flavorful dish. I used sirloin steak seasoned with seal salt and pepper and pan fried for about 6-8 minutes on each side for a medium rare finish. I allowed the steak to rest on a cutting board for 10 minutes before I thinly sliced the meat. I also sautéed the zucchini with ghee and seasoned with salt and pepper and let it cool down before preparing the salad. Garnish the salad with some fresh dill and you’re good to go!
I’d love to see your creations, so please share them with me via Instagram @fullasamother and tag #fullasamother. Feel free to leave a message or send some love in the comments below.
Happy spring, friends!
XO,
Jasmine
Mason Jar Steak Salad
Ingredients
- 8 oz Top sirloin steak, cooked and thinly sliced
- 4 cups Power greens salad mix
- 1 large Avocado diced
- 1/2 cup Fresh strawberries, sliced
- 1/2 cup Yellow zucchini, sliced and sauteed
- 1/2 cup Persian cucumber, thinly sliced
- Fresh dill for garnish (optional)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
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Season steak and pan fry, cooking each side for 6-8 minutes for medium rare. Allow the steak to cool on a cutting board for 10 minutes before thinly slicing.
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In the same pan over medium heat add 1 tablespoon of ghee or avocado oil and saute the yellow zucchini for 1-2 minutes and season lightly with sea salt and pepper. Set aside and allow the vegetables to cool.
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To assemble the salad divide all ingredients between 2 large mason jars: add EVOO, balsamic vinegar, sea salt and pepper and mix to combine. Next layer with 4oz of sliced steak in each jar, followed by cucumbers, yellow zucchini, stawberries, avocado, and leafy greens. Cover tightly with lid and store in a cooler with ice for up to 2 hours. When you're ready to serve, remove the ingredients onto a large plate, and start with leafy greens, working backwards. Tahdah! The perfect spring salad.