Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the Prep Ideas! This entire dish can be made ahead!
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make the dressing rather than buying pre-made.
- 🥩 This recipe uses uses leftover steak and veggies from dinner 1.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
Ingredients:
- 1 large head of romaine lettuce (or 2-3 small)
- 2 avocados
- 8 oz fresh pico de gallo
- shredded cheese blend
- Balsamic Vinaigrette or your favorite dressing (if not making your own)
[Optional Balsamic Vinaigrette Recipe]
Directions:
- 🔪 Veg
- Chop lettuce
- Drain pico de gallo
- Serve
- Place chopped lettuce in meal prep containers (if making ahead) or a salad bowl.
- Top with steak, veggies, pico de gallo, and shredded cheese.
- Top with sliced avocado and dressing just before serving.