Blueberry Steak Salad
Ever have those weeks where literally you are royally messing up every recipe? Yep that’s been me this week. Burning this, under spicing that, too much garlic….pass the wine ?(?? favorite emoji right there). I feel like I get so down on myself when nothing turns out the way I want it to. It’s easy for me to forget about all the weeks where I nail new experimental recipes. And if you are anything like me you are way harder on yourself than anyone else. So my point is don’t stop experimenting and broadening your pallet! This is how we grow and this is how we learn.
Today I’m making tofu kale egg drop soup and spiced butternut squash soup. Both recipes are in full experimental phase so I’m sure there will be many tweaks, and that’s ok! This week go out of your comfort zone and make something that you wouldn’t normally make. Life is too short to be boring in the kitchen, and everywhere else for that matter! Until then here’s my extra ORDINARY steak salad I made ?. Comment below on which new soup recipe you want next week!
Ingredients: (serves 2)
- 3 cups organic mixed greens
- 1 8oz New York strip grilled steak (thinly sliced)
- 1/2 cup organic blueberries
- 4TB roughly chopped walnuts
- 2TB fancy blue cheese (optional)
- 1/4 cup thinly sliced onion
Dressing: (blend)
- 1/4 cup avocado oil
- 1/2 cup blueberries
- 1 orange (juiced)
- 1/4 cup balsamic vinegar
- 1TB Dijon mustard
- 1TB honey
Directions:
- Prep dressing In blender and set aside
- Grill steak let cool and slice thin
- Layer your salad with mixed greens, steak, onion, blueberries, walnuts, and blue cheese
Add dressing and enjoy
BY OFG FOODIE KRISTIN
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