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Southwestern Steak Salad with Paleo Salsa Ranch Dressing

May 31, 2018 | Recipes | 0 comments

Southwestern Steak Salad

When people say it's good to “eat a rainbow”, this Southwestern Steak Salad with Paleo Salsa Ranch Dressing definitely fits the bill! Just look at all of the colors in this amazing salad! If you really want to get technical, swap 1 orange for 1 of the yellow bell peppers + add purple shredded cabbage, and voila ROYGBIV!

First things first, let's talk about the Paleo Salsa Ranch Dressing. Y'all this stuff is the real deal. You will never know that it's dairy free! The mayo, when combined with coconut milk, makes the texture of the Paleo Salsa Ranch Dressing so creamy – just like your favorite grocery store brand. Then you mix in the ranch flavors (dill, onion powder, garlic powder, s&p), and honestly, you could just stop here. But no – this dressing is full of zing and zip when you mix in your favorite salsa (read the ingredient label for hidden ingredients!). Holy taste buds! I'd double the recipe below and save the extra for a dip to snack on this week.

Make this salad your own too! Not a fan of bell peppers, no problem. Slice up some celery and carrots instead. Cutting back on red meat? Grill up some chicken breasts or jumbo shrimp.

My biggest tip – make extra and eat it for lunch the next day or sautee the leftover beef with some extra bell peppers and then scramble it together with a couple of eggs. Breakfast is ready in a jiffy! And don't forget to double the Paleo Salsa Ranch Dressing!

PS: need some grilling tips? Check out this blog post!

Southwestern Steak Salad
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Southwestern Steak Salad with Paleo Salsa “Ranch”

Servings: 4 people


Southwestern Steak Salad

  • 1-1.5 pound grassfed ribeye steak
  • S&P
  • 1 red bell pepper
  • 2 yellow bell peppers
  • 1 bunch green onions
  • 2 avocados
  • 1 bunch cilantro
  • 10oz spring mix

Paleo Salsa “Ranch”

  • 1/4 c mayo*
  • 1/4 c lite coconut milk*
  • 1/4 c salsa*
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch red pepper flakes
  • S&P


Southwestern Steak Salad

  • Preheat grill to medium heat (~375-400 F). Season ribeye steak with S&P.
  • Grill steak for ~4-5 mins/ side or internal temp reaches 140 F for medium rare. Adjust cook time based on the thickness of the steak. (Option to cook on stovetop: Heat ½tsp oil in large sauté pan over high heat. Sear for ~4 min/ side).
  • Let steak cool. Then thinly slice.
  • Slice 1½ red + 2 yellow bell peppers into strips.
  • Slice green onions (whites and greens) into ¼” slices.
  • Dice 2 avocados.
  • Chop cilantro for ~¼c.
  • Place 10oz spring mix in bowl. Top with sliced bell peppers, green onions, warmed steak and sliced avocado.
  • Top with chopped cilantro and salsa “ranch”.

Paleo Salsa “Ranch”

  • Blend the following in a blender until smooth: ¼c mayo + ¼c lite coconut milk + ¼c salsa + ½tsp dried dill + ¼tsp onion powder + ¼tsp garlic powder + pinch of red pepper flakes + S&P to taste.


*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.

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