I don't think there is a bigger avocado lover than Gaby Dalkin from What’s Gaby Cooking, who is one of my favorite bloggers. I came across her over two years ago and fell in love with her effortless california recipes and vibe. She has a great range of recipes from decadent pasta dishes to colorful salads, like this one.
This salad is exactly what's its called “LOADED”. I know some people avoid salads for being dull, or not filling but this completely changes the game. From the steak to the vinaigrette, it's packed full of flavors that will satisfy even the biggest of appetites!
I made this salad to enter her giveaway, and i actually won! I got a box filled with new cookbooks. One of the most exciting moments i've experienced! I do encourage you all to look at her blog and to follow her on social media too!
1 lb Flank Steak
1/4 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, finely chopped
3 tablespoons chopped flat leaf parsley
2 tablespoons fresh oregano
1 teaspoon red pepper flakes
1/4 teaspoon black pepper
For Salad :
4 cups market greens
2 heirloom tomatoes, cut into wedges
2 peaches, cut into wedges
1 large avocado, sliced
3 scallions, sliced
2 corn on the cobb, grilled and sliced off into sheets
1 recipe cilantro vinaigrette
For the Steak:
Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and use for the salad.
For the Salad:
Arrange everything on a large platter and serve with the vinaigrette drizzled on top.