Spring Steak Salad

Spring steak salad with tomato, squash, avocado, sprouts and steak.

Steak Salad For Spring

Spring is here!  That means it’s time for delicious fresh vegetables and fruits filling local farmer’s markets and grocery stores. In addition, it’s time to break out the grill!  There’s nothing better than a meal made from fresh, local produce and organic meats or fish from the local fish market.  This salad is easy to put together (bonus!) and incorporate some crisp, fresh ingredients to help welcome Spring.


The steak in this recipe helps bring out the flavor of all of the other ingredients. We used grass fed, organic beef and grilled it just to the point of but not completely charred.  We like to sear our steak so that the juices and tenderness are upheld.  Obviously, it’s important to grill to your preferred temperature. If you don’t feel like pulling out the grill, this can easily be accomplished with a grill pan or by simply searing in a pan and then finishing in the oven.

We choose all local, fresh and organic produce when cooking if possible.  Not only do we like to support local farmers and small businesses but we do like to reduce the amount of pesticides, herbicides and fungicides that we’re exposed to.  You don’t have to choose organic or local produce –  please purchase whatever works best for you!  You may even want to play around with some of the vegetables in this recipe. There are many combinations that would work well for Spring! Add peppers (grilled or raw), grilled corn or even seeds like pumpkinhemp or flax seeds. Substituting grilled shrimp, pork or chicken would also be a fantastic change to this salad rather than going with steak. Again – it’s up to you and your taste preferences.



Serves 2 – 3

12 ounces grass-fed, organic strip steak (you can use any cut you prefer)

1 Avocado Cubed

1 C Yellow Squash Chopped

1 Medium-Large Tomato Chopped

1 C Alfalfa Sprouts

6 C Romaine Chopped

Olive Oil + Balsamic Vinegar

Salt (I love himalayan sea salt) + Pepper (smoked is my favorite)



  1.  Wash and prepare your fresh produce. Chop your romaine, tomato, squash and avocado as finely or as rough as you’d like. We did a rough chop but a finely chopped salad is always easier to eat. It’s your salad so make it your own. As stated above, switch up the veggies to your liking.

  2.  Grill or pan sear your steaks. We prefer a medium rare steak but again, it’s your preference. Season with salt + pepper to taste on both sides before cooking. Let the steaks rest for a few minutes before slicing.

  3.  Assemble your salads! Add your veggies and steak and you’re ready to go!

  4. Drizzle lightly olive oil + balsamic on salad. We usually use 1 – 2 teaspoons of each. Add as much as you prefer.

We hope you enjoy the salad! If you have any questions or comments, please leave them in the comment section below. Thank you - The Vita Vie Retreat Team

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Spring steak salad is gluten free and delicious.