Chopped Steak Salad

Get ready y’all! Salad season is here! Come spring and summer, I’m all about a salad for dinner. Mixing it up with this chopped steak salad. This recipe is packed with SO much protein and flavor. I currently make it once a week and make extra for lunches.

I’m all about a crunch when it comes to a salad so I love to use crisp romaine. Once I clean the lettuce and let it air dry, I toss it in my favorite lemon dressing. This is a great base to build any salad on.

Today I’m pairing my romaine with bone broth quinoa, marinated chickpeas, red onion, avocado, cherry tomatoes, parsley and grass-fed steak. Chef’s kiss!

You could easily make this a vegetarian salad if you want to leave off the steak. Either way, it’s delicious. See below for the list of ingredients and steps to make. Enjoy!

Ingredients

{makes 2-4 portions}

3 heads of romaine chopped

lemon dressing – recipe here

1 tub of cherry tomatoes halved

1 cup of quinoa

8oz bone broth

15 oz chickpeas marinated – recipe here

1 avocado chopped

1/4 red onion chopped

1 pound grass-fed steak

fresh parsley garnish

Steps

1. Prep marinated chickpeas ahead of time.

2. Cook quinoa in the bone broth. Follow instructions on the quinoa packaging – subbing broth for water.

3. BBQ or cast iron your grass fed beef. I rub the meat with sea salt, black pepper and garlic powder.

4. Place clean, chopped romaine in a large mixing bowl. Toss with the lemon dressing.

5. In one large salad bowl or individual bowls, place all ingredients on top of the lettuce: marinated chickpeas, quinoa, beef, avocado, onions, tomatoes and parsley.

6. Toss and enjoy!