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Quick & Easy summer salad with hints of spice from the chipotle marinated flank steak made with fresh blackberries, fresh blueberries, avocado, cucumber, creamy crumbled goat cheese and chopped pistachios served over a bed of arugula and finished with a mint balsamic dressing.

 

When its hot outside sometimes you just want to eat a light meal that’s quick to make so you can sit back enjoy the weather and sip on a nice cold drink. This salad is healthy, packed with nutrients and will fill you up without feeling bloated.

 

First start my marinading your flank steak. To do this we blend some chipotle peppers in adobo with some adobo sauce then mix it with some lime juice, salt + pepper, olive oil, clover honey and garlic. The marinade is so simple, packed with flavour and pairs perfectly with the blackberries and blueberries in the salad. In every bite you get a bit of spice from the steak and sweetness from the fruit.

 

 

 

For the salad we’re using just a few simple ingredients and adding everything to a bowl. To a large bowl we add some arugula, sliced cucumber, sliced avocado, chopped pistachios, handful of fresh blueberries, handful of fresh blackberries and some crumbled goat cheese. Dinner doesn’t have to be complicated, a few simple ingredients and voila you have yourself a delicious meal that is sure to please everyone.

As for the dressing, simply blend some olive oil, lemon juice, balsamic vinegar, dijon, fresh mint, garlic and salt + pepper.

There you have it, a delicious summer salad that can be made in under 20 minutes!

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@TheCommunalFeast

 

Chipotle Steak Blackberry Avocado Arugula Salad

Prep Time5 mins
Cook Time10 mins
5 mins
Total Time20 mins
Servings: 4 people
Author: TheCommunalfeast

Ingredients

  • 1 lbs flank steak
  • 2 chipotle peppers in adobo
  • 2 tbsp adobo sauce (from the canned chipotle peppers)
  • 3 crushed garlic cloves
  • 2 tbsp extra virgin olive oil
  • 1 juices from 1 lime
  • salt + pepper
  • 1 tbsp clover honey
  • handful of fresh blackberries
  • handful of fresh blueberries
  • 1/2 cucumber, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped pistachios
  • 1 cup fresh arugula
  • 1 avocado, cut into slices
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 juice from 1 lemon
  • 1 tbsp dijon mustard
  • 1/2 tbsp agave or honey
  • salt + pepper
  • 1/3 cup fresh mint

Instructions

  • blend the chipotle peppers and adobo sauce
  • to a ziplock bag or container add the blended chipotle, clover honey, 2 tbsp of olive oil, juice from 1 lime, garlic, salt and pepper, mix well then add the flank steak and give it a good mix. Marinade in the refrigerator for at least 1 hour, longer the better
  • Heat the grill to high heat. Add the flank steak and cook for 5 minutes per sides. Remove and let rest for 5 minutes. Thinly slice against the grain.
  • To a blender add the balsamic, 1/4 cup of olive oil, dijon mustard, lemon juice, fresh mint and salt + pepper. Blend until smooth
  • To a bowl add the arugula, blueberries, blackberries, avocado, cucumber, pistachios, crumbled goat cheese. Add the dressing and give everything a mix. If serving family style, plate the salad and top with grilled steak and finish with fresh ground pepper or serve in individual bowls and portion out the steak on top.

 

Chipotle Steak Blackberry Avocado Arugula Salad

Recipes

June 13, 2022

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