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Grilled Steak and Mango Salad with Avocado Ranch Dressing Recipe

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4.4 from 6 reviews

This vibrant Grilled Steak and Mango Salad features tender thinly sliced cooked steak paired with fresh mango, plum tomatoes, and mixed baby greens, all topped with a creamy, herb-infused Avocado Ranch Dressing. It’s a refreshing and satisfying salad perfect for a quick lunch or light dinner.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 4-6 cups mixed baby greens or spring greens
  • 1 mango, peeled and sliced thinly
  • 2-3 plum tomatoes, sliced
  • 12 oz. thinly sliced cooked steak

Avocado Ranch Dressing

  • 2/3 cup buttermilk
  • 1 clove garlic
  • 4 leaves fresh basil
  • 1/2 teaspoon honey
  • 1 Tablespoon fresh parsley (or 1/2 teaspoon dried parsley)
  • 1 Tablespoon fresh dill (or 1/2 teaspoon dried dill weed)
  • 1 teaspoon fresh rosemary
  • 1 teaspoon dried minced onion (or 1/2 teaspoon onion powder)
  • 9 chives
  • 1/2 avocado
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Salad: Divide 4-6 cups of mixed baby greens or spring greens evenly between four plates. Top the greens with the peeled and thinly sliced mango and the sliced plum tomatoes. Arrange the 12 oz. of thinly sliced cooked steak over the salad. Drizzle the dressing over the top just before serving to keep the greens fresh and crisp. Enjoy immediately.
  2. Make the Avocado Ranch Dressing: In a blender, combine 2/3 cup buttermilk, 1 clove garlic, 4 fresh basil leaves, 1/2 teaspoon honey, 1 tablespoon fresh parsley, 1 tablespoon fresh dill, 1 teaspoon fresh rosemary, 1 teaspoon dried minced onion, 9 chives, 1/2 avocado, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Puree the ingredients until smooth. If the dressing is too thick, add a little extra milk or buttermilk gradually until you reach your preferred consistency. Blend well again before drizzling over the salad.

Notes

  • For the steak, use any cooked thinly sliced steak such as grilled flank or sirloin steak.
  • The dressing can be stored in the refrigerator for up to 2 days; stir well before using.
  • You can substitute buttermilk with plain yogurt blended with a little milk if unavailable.
  • Adjust the herbs and seasonings in the dressing to taste or based on availability.
  • Serve immediately after assembling to keep greens crisp and fresh.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (assuming steak is pre-cooked)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://avascooking.com/grilled-steak-and-mango-salad-with-avocado-ranch-dressing-recipe/