New series! Salad Mondays!
Weekends are times of great indulgence.
Excessive eating courtesy of all the dinners and Sunday brunches, excessive drinking because of all the partays and socializing and excessive spending because of all of the above and also, if you’re like me, use shopping as a way to validate yourself.
But I digress.
So weekends – recap – bad time for your body and wallet.
So Mondays – should be a good time for youR body and wallet.
I suggest staying home and eating a salad.
Now I can’t get on board with this Meatless Mondays trend. I mean what is that? But if you really want to do that, you can just omit the meat.
There’s a bit of a story here.
I was pumped up to do this salad post and I really wanted to eat arugula, and this recipe for Spring Carrot, Radish and Quinoa Salad with Herbed Avocado was calling my name. So I made it:
AND it was TERRIBLE. The dressing was way too lemony and combined with arugula which is already peppery I was just like no, no, NO.
But I had leftover arugula and avocado and was like now wth do I do.
Cue Google selling me this recipe from the queen of salads.
The dressing was a perfect honey, mustardy, lemony contrast to the peppery salad. The avocado was buttery and the apple was great with the steak. All in all a hearty and perfect salad. HIGHLY RECOMMENDED for your next Monday penance.
makes 2 servings
2 100gm 1/2 inch rib-eye steaks
1 Tbsp olive oil
1 Tbsp butter
salt, to taste
1 apple, chopped (I used a Granny Smith apple)
1 avocado, cubed
6 cups arugula
1 Tbsp yellow mustard
1/2 Tbsp honey
1 lemon, juiced
2 Tbsps extra-virgin olive oil
1 Tbsp honey (more or less depending on your taste)
1/2 cup of cooked quinoa
salt and pepper, to taste
Take the steak out of the fridge and let rest outside for 15 minutes before cooking. At this time you can season generously with salt.
Heat up a cast iron pan until its hot, like really hot.
Heat the oil till it gives off a bit of steam, then add the butter till it sizzles.
Cook the steak on both sides, about 2-3 minutes a side till charred.
Let rest for 5 minutes before slicing into chunks/strips/whatever.
In a small bowl, whisk together honey mustard, lemon juice, olive oil.
In a large bowl, toss the arugula, avocado, apple, quinoa and steak, you just cooked, with the dressing.
Season with salt and pepper and EAT!
*Cookie and Kate is a fantastic blog with recipes that I have recreated with great success previously, I think maybe this time I probably did something wrong. Shutterbean can DONOSALADWRONG, in my opinion and here she has helped me adapt a lovely meaty salad from her creation.