Steak Salad with Pico de Gallo
Steak Salad with Pico de Gallo– this is a great way to use up any leftover steak, even a small amount. You can also use leftover shrimp or chicken. This recipe is so easy, super fresh & light, and it’s Whole30 friendly.
I made up this Steak Pico de Gallo salad when I was doing my last Whole30. I had steak leftover in the fridge and I was craving something beefy with some Mexican flare to it. I ended up throwing this together with ingredients that I already had & I fell in love with it upon the very first bite. The flavors are seriously incredible! Since I created this recipe when I was on a Whole30, obviously that means it’s 100% real food & no dairy, soy, sugar, etc. Just pure deliciousness. Also, it’s kinda good for you too.
You can easily swap out the steak for chicken too! Shrimp can even be substituted if you’re feeling a little seafood-y that day!
The ingredients are simple & the preparation is easy peasy. I hope you love this one as much as I do… It makes a delicious, but light, meal!
This is best served cold, so leftover steak (or chicken or shrimp) works great for this recipe. The recipe makes one serving, but you can double, triple, quadruple it – as you need to very easily!
Steak Pico de Gallo Salad
- 1/2 - 3/4 cup leftover cooked steak diced
- half an avocado diced
- 1 to mato diced
- 1/4 cup minced red onion
- 1/4 cup minced cilantro
- 1/2 to 1 whole jalapeño minced
- lime juice to taste
- salt & pepper to taste
- In a bowl, stir all the ingredients together, except for the avocado. Place in the fridge and let the flavors 'marry' for about 15 minutes. Add the diced avocado right before serving. You can also swap out the steak for chicken or shrimp.