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Asian Salad with Beef and Avocado

By: Mexican Hass Avocado Importers Association

"This amazing salad blends East and West for a unique complement to dishes from any continent."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

Asian Dressing:
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
Salad:
8 ounces flank steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
1 fully ripened Avocado from Mexico, halved, pitted, peeled and sliced

Directions

Asian Salad Dressing: In a measuring cup, whisk together 2 tablespoons vegetable oil, 2 tablespoons rice vinegar, 1-1/2 teaspoons soy sauce, 1 teaspoon grated fresh ginger (or 1/4 teaspoon dried ginger), 1 teaspoon sugar and 1/2 teaspoon toasted sesame oil until well combined.
Slice steak thinly across the grain; set aside.
In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 3 tablespoons of the salad dressing; toss gently.
Place on 4 serving dishes, dividing equally.
Top with sliced steak and Avocado; drizzle with remaining salad dressing.