PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES MAKES 4 SERVINGS MUFA: AVOCADO PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES MAKES 4 SERVINGS MUFA: AVOCADO
The avocado dressing is also wonderful served alongside crunchy dippers like carrots, bell peppers, and cucumbers.
¾ pound sirloin steak, trimmed of all visible fat
½ teaspoon salt, divided
1 Hass avocado, peeled, pitted, and chopped
½ cup 0% plain Greek yogurt
¼ cup lime juice
½ teaspoon ground cumin
6 cups mixed baby greens
1 cup cherry tomatoes, halved
1 cup canned black beans, rinsed and drained
¼ cup chopped fresh cilantro
1. Sprinkle the steak with ¼ teaspoon of the salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Cook the steak for 8 to 10 minutes for medium-rare or to the desired doneness, turning once. Transfer the steak to a cutting board and let stand 10 minutes before thinly slicing.
2. Meanwhile, in a food processor, combine the avocado, yogurt, lime juice, cumin, and the remaining ¼ teaspoon salt. Process until smooth.
3. In a large bowl, combine the greens, tomatoes, beans, and cilantro. Toss with the avocado dressing until well coated.
4. Divide the salad among 4 plates and top evenly with one-fourth of the steak.
Nutrition per serving: 279 calories, 26 g protein, 18 g carbohydrates, 12 g total fat, 2.5 g saturated fat, 7 g fiber, 575 mg sodium
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Serve with ½ cup gluten-free penne pasta (106) topped with ¼ cup gluten-free tomato sauce (15). TOTAL MEAL: 400 calories |