Cookwith

Name: Salty & Spicy Keto Steak Salad with Avocado-Lime Dressing
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs ribeye or NY strip steak (about 1-inch thick); 2 tsp kosher salt; 1/2 tsp cracked black pepper; 1 tbsp olive oil; 6 cups mixed baby greens (arugula, spinach, romaine); 1 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 1 large avocado, diced; 1/4 cup fresh cilantro, chopped; Zest of 1 lime; Juice of 2 limes; 1/3 cup extra-virgin olive oil; 1/2 jalapeño, finely minced (optional for spice); 1 small garlic clove, minced; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional)

Salty & Spicy Keto Steak Salad with Avocado-Lime Dressing

CrushedLemon1034

Inspired by the drama and boldness of a viral moment at a Coldplay concert, this keto steak salad is as striking as it is satisfying. Perfect for a California evening, it layers juicy, perfectly seared steak over vibrant greens with pops of sweet tomato and creamy avocado. The zesty avocado-lime dressing—spiked with jalapeño and smoked paprika—cuts through the steak's richness, echoing the 'salt, fat, acid, heat' philosophy for craveable balance. Serve this visually stunning, high-protein salad to spark conversation (and maybe a little intrigue) at your next dinner table.

Ingredients

Instructions

Pat the steaks very dry with paper towels. Season all sides generously with kosher salt and black pepper. Let rest at room temperature for 20 minutes to absorb salt (salt early to maximize flavor and juiciness).
Preheat a cast iron pan over high heat until very hot. Drizzle 1 tbsp olive oil into the pan. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for thickness. Flip only once. Let rest 10 minutes, then slice thinly against the grain.
While the steak rests, make the dressing: In a small bowl, whisk together the lime zest, lime juice, extra-virgin olive oil, minced jalapeño, garlic, smoked paprika, and cayenne. Season with a pinch of salt and pepper. Taste and adjust acid or salt as desired.
In a large mixing bowl, toss the greens, cherry tomatoes, red onion, diced avocado, and cilantro with half the avocado-lime dressing.
Divide salad between four plates. Arrange sliced steak on top of each salad. Drizzle with remaining dressing. Serve immediately.