Low-Carb Beef and Avocado Salad Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes


For the Salad:

  • 250 g Rib-eye steak
  • 1 tbsp. Vegetable oil
  • 100g Lettuce
  • 1 Onion (cut in rings)
  • 150g Corn
  • 200g Kidney beans (cooked)
  • 1 Bell pepper (diced)
  • 100g Cherry tomatoes (halved)
  • ½ Avocado
  • Salt and pepper (to taste)

For the Dressing:

  • 1 bunch of Cilantro
  • 1 Avocado
  • Juice of 1 lime
  • 1 tbsp. Red wine vinegar
  • 1 tbsp. Olive oil
  • Crushed red pepper flakes (to taste)
  • Salt and pepper (to taste)


  1. To make the dressing, blend all the ingredients in a blender until you get a smooth mixture.
  2. In a separate bowl, toss some lettuce, onion, corn, kidney beans, bell pepper, cherry tomatoes, and the prepared dressing.
  3. Heat some canola oil in a pan and wait until it’s hot before adding the steak. Sprinkle the meat with salt and pepper, and cook it over high heat for about 2 minutes per side.
  4. Once the steak is cooked, cut it into strips and place it on the salad.
  5. Finally, add some strips of avocado to the salad as a finishing touch.

Nutrition Facts

Calories: 650 kcal

Fat: 33g

Protein: 38g

Carbohydrates: 35g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Beef and Avocado Salad

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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