Flat Belly - Southwest Steak Salad

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 2 Beef Tenderloin steaks ( 6 oz each)
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 1 cup chopped avocado
• 1/2 cup fat-free Greek-style yogurt
• 1/4 cup freshly squeezed lime juice
• 1/2 tsp ground cumin
• 6 cups mesclun or mixed greens
• 1 tomato, chopped
• 1 sm jicama (about 8 oz), peeled and cut into thin strips
• 1 cup frozen corn kernels, thawed
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

1.) Sprinkle the steaks with 1/4 tsp of the salt and the pepper. Heat a large heavy skillet coated with cooking spray over med-high heat. Add the steaks and cook for 10 minutes for medium-rare or to the desired doneness, turning once. Place the steaks on a plate. Let stand for 15 minutes. Slice.

2.) Meanwhile, combine the avocado, yogurt, lime juice, cumin, and remaining 1/4 tsp salt in a blender or a food processor fitted with a metal blade. Process until smooth.

3.) Combine the greens, tomato, jicama, corn and cilantro in a large bowl. Toss with the avocado dressing. Divide the salad among 4 plates and top each with and equal portion of the steak.