Author Notes
A delicious summer salad topped with grilled flank steak, sliced mangoes and tomatoes for color and texture, and a creamy avocado buttermilk Ranch dressing. The dressing was inspired by the Avocado Ranch Salad Dressing from Ann at Sumptuous Spoonfuls. —Brianne Izzo
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Ingredients
- Grilled Steak and Mango Salad with Avocado Buttermilk Ranch Dressing
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4-6 cups
mixed baby salad greens
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6-8 ounces
thinly sliced grilled flank steak
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1-2
plum tomatoes, thinly sliced
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1
mango, thinly sliced
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Avocado Buttermilk Ranch Dressing (see below)
- Avocado Buttermilk Ranch Dressing
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2/3 cup
buttermilk
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1
clove of garlic
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about 4
fresh basil leaves
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a few leaves
fresh parsley, or 1/2 t dried parsley
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a few sprigs
fresh dill, or 1/2 t dried dill weed
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1 teaspoon
dried minced onion, or 1/2 t onion powder
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8-10
chives
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1 sprig
fresh rosemary leaves
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1/2 teaspoon
honey
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1/4 teaspoon
salt
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Freshly ground black pepper
Directions
- Grilled Steak and Mango Salad with Avocado Buttermilk Ranch Dressing
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Divide salad greens between plates.
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Top with mango, tomato, and steak slices.
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Drizzle Avocado Buttermilk Ranch Dressing over the top.
- Avocado Buttermilk Ranch Dressing
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Combine all of the ingredients in a blender or food processor, and puree until smooth.
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