Grilled Steak and Mango Salad with Avocado Buttermilk Ranch Dressing

Preparation 00:00 Cook Time 00:00 Total Time 0:00
Serves 2-4     adjust servings


For the salads

  • Salad greens of choice
  • Leftover steak, sliced thinly (I used leftovers of [aflink u="http://cupcakesandkalechips.com/2012/04/24/sundried-tomato-rosemary-and-balsamic-marinated-flank-steak-and-dating-days/"]Sundried Tomato, Rosemary, and Balsamic Marinated Flank Steak[/aflink])
  • Half or whole mango, sliced thinly
  • 1-2 plum tomatoes, sliced
  • Avocado Buttermilk Ranch Dressing

For the Avocado Buttermilk Ranch Dressing

  • 2/3 cup buttermilk
  • 1 clove of garlic
  • About 4 fresh basil leaves
  • 1/2 teaspoon honey
  • A few leaves of fresh parsley or 1/2 teaspoon dried parsley
  • A few sprigs of fresh dill or 1/2 teaspoon dried dill weed
  • A sprig of fresh rosemary
  • 1 teaspoon dried minced onion or 1/2 teaspoon onion powder
  • 8-10 chives
  • half of an avocado
  • 1/4 teaspoon salt
  • freshly ground black pepper


For the salads:

  1. Divide salad greens between plates.
  2. Top with mango, tomato, and steak slices.
  3. Drizzle Avocado Buttermilk Ranch Dressing over the top.

For the Avocado Buttermilk Ranch Dressing:

  1. Combine all of the ingredients in a blender or food processor, and puree until smooth.
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