steak, avocado, and corn kale salad with jalapeño lime dressing
making summer salads just a little bit fancier
Happy Sunday my friends! The past two weeks I’ve been in deep focus mode working on my cookbook and I feel like I’m now coming out of hibernation. I’ve been going through my manuscript and making some last tweaks to the recipes and checking the meal plans and grocery lists for the 100th (maybe more??) time to ensure they are exact and perfect, which turned out to be a tedious but rewarding task. BUT I’m now happy to report that phase is complete and I’m one step closer to having Don’t Think About Dinner in my hands 😭 And then not long after that… in your hands!!! 😭😭😭
Now I can’t think of a better way to celebrate than to make a delicious summer recipe, so today’s newsletter is all about the latest addition to my A Little Fancier series: Steak, Avocado, and Corn Kale Salad with Jalapeño Lime Dressing. Chopped salads and bean salads are usually my thing, but every now and then it’s nice to try something a little fancier. This salad hits all the notes: savory, sweet, subtly spicy, zesty, creamy, crunchy… you get it. If you’re a sweetgreen regular this one gives steakhouse chop vibes, but fresher… obviously. And if steak isn’t your thing, I’ve got ideas for ya!
Even if kale isn’t usually your go-to, trust me here, the dressing works some real magic. It’s creamy, tangy, a little spicy from the jalapeño, and it coats the kale perfectly so it softens up and plays nicely with everything else we’ve got going on: seared steak, charred corn, chunks of avocado, and a sprinkle of feta. It’s easy to make, super satisfying, and honestly feels like something you'd get from a restaurant.
P.S. today we’re following week 4 of the June Meal Prep Plan—head here for that!
let’s make the salad of the summer:
The steak. Don’t be intimidated by cooking steak, it’s a very quick process. I recommend using top sirloin steak because it’s a more budget-friendly cut of steak and it works perfectly in a salad! Letting your steak rest for about 30 minutes on the counter prior is the key to an even cooking (aka no burning the outside before the inside is cooked!) Protein swaps included below the recipe!
The corn. Corn in a salad just feels so right. We’re lightly toasting the corn in the same skillet as the steak, then we lather it up in some subtle smoky spices. If you’re using fresh corn, the best way to remove it from the cob is to lay the ear horizontally on the cutting board and carefully slice off the kernels (ngl I learned this from TikTok last year and it changed my life!) See video for visual reference.
Dress her up. The base of every creamy dressing I make is Greek yogurt—added protein!—but you can also use dairy-free yogurt. Feel free to adjust the spice level on this one to your liking by adding less (or more, if you’re brave) diced jalapeno to the mix. If you don’t like spice at all, feel free to omit completely. If you’re making this ahead, leave the dressing separate until you’re ready to serve or only use half.
Assembly time! To assemble, add the chopped kale in a large bowl. Add the dressing and toss to combine. I like to add the dressing to the greens first so it has a chance to really cling there and soften the kale as it sits. Once combined, add it all in—the corn, diced avocado, and crumbled feta. Give her a little toss, then top with the steak.
Steak, Avocado, and Corn Kale Salad with Jalapeño Lime Dressing
serves 4 | prep time: 30 min | cook time: 20 min
INGREDIENTS
For the Steak Salad
1 pound top sirloin steak
generous pinch of kosher salt
generous pinch ground black pepper
1 tablespoon avocado oil (or other neutral oil)
1 1⁄2 cups corn (cut from 2 fresh ears, frozen, or 15-ounce can, drained)
1⁄2 teaspoon chili powder
6 packed cups chopped kale (ribs removed)
1 ripe avocado, pitted and diced
3⁄4 cup crumbled feta cheese (omit for dairy-free)
roughly chopped cilantro, for topping
For the Dressing
1 jalapeño pepper, seeded and chopped
1⁄2 cup plain Greek yogurt (or plain dairy-free yogurt)
2 1⁄2 tablespoons olive oil
juice of 1 lime (3 tablespoons)
1 garlic clove (or 1/2 teaspoon garlic powder)
1⁄2 teaspoon kosher salt, additional to taste
1⁄2 teaspoon ground black pepper
🥩 get the full instructions here
🔪 see the kitchen tools I used here
🎥 watch the video here
Swaps and subs
Steak: Top sirloin is a budget-friendly cut of steak and easy to cook if you’re not a seasoned steak expert! Swap it out for a preferred cut if you have one or swap for chicken thighs or chicken breast (just adjust cooking time as needed). Keep it simple by grilling or roasting with a simple mix of olive oil, kosher salt, ground black pepper, and garlic powder. Add herbs like dried basil or oregano for a little extra boost. Salmon would also pair nicely, or some sautéed shrimp.
Vegetarian: Cube a 14-ounce block of firm tofu. Season with olive oil, kosher salt, ground black pepper, and garlic powder. Add dried basil or oregano for extra flavor. Or, toss in your favorite marinade before baking or air frying at 400F until lightly crisp, about 15 to 20 minutes. Another option is crispy chickpeas (snag a great recipe here), or drain and rinse 1-2 cans cannellini beans and add those in.
Dairy-free: Swap feta for dairy-free or omit, swap the yogurt for plain dairy-free!
Kale: Kale is the perfect hearty base for a summer salad, if you prefer lighter greens, swap for those! Chopped romaine would give this one steak ceasar-salad vibes! If you’re looking to bulk up the base, add some cooked quinoa or rice.
Jalapeno: For less spice, reduce to 1/2 pepper, or omit completely!
Toppings: Add in your favorite salad toppings—diced tomatoes, pickled onions, diced cucumber, and chopped nuts would all be so good. Swap the crumbled feta for crumbled goat or shredded parm. Feel free to make it your own.
Kitchen tools
This recipe really doesn’t require too many kitchen tools! Most important is a pan that can get a good sear (like this one) and a food processor for the creamy dressing.
Square grain cutting board — you know by now 😊
Small white bowls — mise en place!
Kitchen Aid 5-cup food processor — one of my most used tools
Stainless steel frying pan — code JENN for 10% off
Chef’s Knife — code JENN for 10% off
Small kitchen tongs — I get SO much use of out these!
Large serving bowl — code JENN for 10% off
Wooden tongs — super affordable & on sale currently
White bowls — these come in handy for prep and eating
1/4 sheet pan — code JENN for 10% off
what I’m prepping
Spinach and Cheese Breakfast Sandwiches— from this month’s meal prep plan!
Egg Bake Plate — from last week’s ingredient prep, I love a savory breakfast plate. This one also packs in extra protein with cottage cheese (like the sandwiches but no bread).
what I’m loving
Corduroy Tote Bag — Perfect size for grocery trips or mini weekend vacations!
Dachshund Sweater — How could I not?! Just saying it’s 50% off…
what I’m recommending
Meat thermometer — a kitchen essential, so helpful for cooking steak!
Reusable shopping bag — I just picked this one up for myself, so many pockets!!
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
Omg, Jenn, this looks SO good! Can’t wait to make 🥰🤤
This was so delicious!!