Autumn Veggie and Steak Salad Board with Basil Avocado Dressing
Eating fresh vegetables straight from the garden is God’s gift. They’re so much more nutritious when eaten raw (except for the corn, of course) because the naturally occurring minerals and enzymes are intact. As soon as we saute, steam, microwave, boil, roast or freeze them we lose some of those valuable attributes. It’s not to say that we shouldn’t prepare and preserve our vegetables, but eat raw as often as you can.
I love snack boards so much that I thought I’d put together this lovely salad board which uses a colorful array of fall’s best vegetables along with everyone’s favorites: avocado and steak. Anything to empty out the refrigerator is a grand idea, so feel free to use what you’ve got. Colorful is the operative word.
When we eat the rainbow, we’re sure to get most of the essential vitamins and minerals needed for maximum health. And remember that variety is key when eating vegetables because each vegetable has it’s own unique profile of nutrients. Choosing raw is best, and except for the baked sweet potato fries, hearts of palm and the grilled steak, this whole board is fresh and straight from the garden.
The dressing is a luscious blend of avocado, fresh basil leaves, Greek yogurt, lemon juice, garlic and salt, much like a Green Goddess dressing without the anchovies. So simple, so delicious, you’ll be finger licking the container; I can see it now!
So much of this salad can be prepped ahead and then arranged when ready to serve. Grill and slice the meat, cook the corn and cut off the cob, roast the sweet potato fries, cut the tomatoes into halves, slice the hearts of palm, red onion and cucumbers. I used my mandoline slicer to slice the cucumbers and red onion into very thin slices. Prepare the salad dressing ahead.
Enjoy this beautiful board. It will remind you to be grateful for all of God’s creations; created and designed to bring us so much joy.
So much of this salad can be done ahead and then arranged when ready to serve. Grill and slice the meat, cook the corn and cut off the cob, roast the sweet potato fries, cut the tomatoes into halves, slice the hearts of palm, red onion and cucumbers. I used my mandoline slicer to slice the cucumbers and red onion into very thin slices. Prepare the salad dressing ahead.
- Autumn Veggie and Steak Salad Board with Basil Avocado Dressing
- 1 head romaine leaves
- 3/4 pound tri-tip or sirloin steak
- 1 medium sweet potato
- 1 tsp olive oil
- 2 ears corn, husks removed
- 1 avocado, peeled and sliced
- 1 (14-ounce) can hearts of palm, sliced 1-inch thick
- 1 cup halved cherry tomatoes
- 1 English cucumber, sliced thinly lengthwise
- 1 fresh peach, sliced
- 1/4 red onion, sliced thinly
- 1/2 cup olive oil mayonnaise
- 1/2 cup plain Greek yogurt
- 1 avocado, peeled and sliced
- juice of one lemon
- 1/2 cup fresh basil leaves, packed tightly
- 1 garlic clove
- 1 tsp sea salt
- 1/3-1/2 cup milk, as needed for desired consistency
- Arrange romaine leaves on serving board.
- Preheat grill to medium-high. Season steak with your favorite meat seasoning. Grill steak 7-8 minutes per side for medium well. Remove from grill and let sit for 5-10 minutes before slicing. Cut into thin slices. Set aside.
- Preheat oven to 400 degrees F. Place silpat mat on baking sheet. Peel sweet potato and cut into 1/4-inch sticks and place on prepared baking sheet. Drizzle olive oil over sweet potato and toss to coat completely. Season with sea salt. Bake for 13-15 minutes or until browned and slightly crispy. Remove from oven and allow to cool slightly. Set aside.
- Fill a large pot about 1/2 full of water and bring to a boil. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes. Remove from pot and allow to cool slightly. Cut corn off the cobs with a sharp knife. Set aside.
- Arrange avocados, hearts of palm, cherry tomato halves, cucumber slices, peach slices, red onion slices, steak slices, sweet potato fries and corn onto romaine leaves.
- For the Dressing: Combine mayonnaise, Greek yogurt, avocado slices, lemon juice, basil leaves, garlic and salt in container of a food process or blender fitted with a metal blade. Cover and process until smooth and creamy. Add milk as needed to reach desired consistency.
- Serve dressing with salad.
You also will enjoy:
Steak Salad with Blue Cheese, Blueberries and Avocado
Sandy Rysn
How long will the basil avocado salad dressing keep in the refrigerator?
Karen
It will keep up to a week in the refrigerator. It is so tasty, it might be eaten up by then! 🙂