The beauty of this salad? There are no rules. Prep it in whatever order suits you, and you can even make the crispy onions the day before. It's the perfect salad for easy entertaining or a quick, fresh weeknight dinner. Start by tossing the leafy greens, tomatoes and avocado together in a large bowl. Pop it into the fridge while you prepare the rest.
For the crispy onions, heat the vegetable oil until a slice of onion sizzles immediately when added. Lightly coat the sliced onions in the seasoned flour, then fry until golden and crisp. Drain on paper towel and finish with a sprinkle of sea salt.
For the dressing, blend all the ingredients with a stick blender until smooth, adding lemon to taste and a little water until you reach your preferred consistency.
Cook your steak however you prefer. Rump strips are a great budget-friendly option, but we've used beef tenderloin and reverse-seared it for a perfectly cooked, juicy result.
To serve, toss the salad with the avocado dressing, top with sliced steak, finish with the crispy onions and a final pinch of sea salt.
Fresh, flavour-packed and one you'll be making on repeat.
2 servings