The Recipe Critic · by Alyssa Rivers
Steak Fajita Salad with Avocado Dressing
NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 90%
CARBS 44G26% OF CAL
4G FIBER29G OTHER10G TOTAL SUGAR
FAT 37G49% OF CAL
11G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad loaded with grilled steak, corn, lettuce, crispy tortilla strips, and cheese, topped with a creamy avocado dressing. Hearty and satisfying.
mainamericansaladbeef🍳 skillet🌀 blender♨️ grill
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Nutrition & ingredients
Ingredients
serves 6- 2-3 pounds flank steak
- 1½ cups cooked rice ((we add a little fajita seasoning in while it's warm for more flavor))
- lettuce, (chopped)
- corn
- peppers and onions, (sliced and sauteed)
- tortillas
- shredded cheddar cheese
- ½ medium avocado
- 1 lemon lemon, (juiced)
- 1 teaspoon minced garlic
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- ¼ teaspoon cumin
At a glance
PER SERVING · TIME 30M
CAL 34%·PRO 90%
CARBS 44G26% OF CAL
4G FIBER29G OTHER10G TOTAL SUGAR
FAT 37G49% OF CAL
11G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 420mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 935mg
- Calcium
- 114mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.