Grilled Steak and Avocado Salad with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Avocado Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Avocado Salad with Quinoa

Grilled flank steak served over a bed of fluffy quinoa and fresh greens, finished with creamy avocado and a bright lemon vinaigrette.

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NUTRITION

751kcal
Protein
44.6g
Fat
49.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Flank Steak

1/2 cup Cooked Quinoa

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the flank steak with salt and pepper then grill over medium-high heat for five minutes per side.

  • 2

    Allow the steak to rest for five minutes before slicing thinly against the grain for maximum tenderness.

  • 3

    In a large bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumber.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create a simple dressing.

  • 5

    Arrange the sliced steak and fresh avocado over the salad base and drizzle with the vinaigrette.

Grilled Steak and Avocado Salad with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Avocado Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Avocado Salad with Quinoa

Grilled flank steak served over a bed of fluffy quinoa and fresh greens, finished with creamy avocado and a bright lemon vinaigrette.

NUTRITION

751kcal
Protein
44.6g
Fat
49.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Flank Steak

1/2 cup Cooked Quinoa

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the flank steak with salt and pepper then grill over medium-high heat for five minutes per side.

  • 2

    Allow the steak to rest for five minutes before slicing thinly against the grain for maximum tenderness.

  • 3

    In a large bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumber.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create a simple dressing.

  • 5

    Arrange the sliced steak and fresh avocado over the salad base and drizzle with the vinaigrette.