Steak Salad With Avocado Dressing

• FOR THE SALAD:
• 2 teaspoons Olive Oil
• 1-1/2 pound Flat Iron Steak
• 1 pound Baby Spinach
• 1 cup White Corn, Canned
• 1 cup Prepared Quinoa
• 1 cup Canned Black Beans, Rinsed And Drained
• 1/4 cups Radishes, Sliced
• 1/2 cups Queso Fresco, Crumbled
• FOR THE DRESSING:
• 2 whole Avocados, Peeled And Pitted
• 1 cup Cilantro
• 1 teaspoon Salt
• 3 Tablespoons Lime Juice
• 4 Tablespoons Olive Oil
• 2 Tablespoons Plain Greek Yogurt
• Salt And Pepper, to taste

1. Heat the oil in a skillet over medium heat. Sprinkle steak with salt and pepper, put it into the hot skillet and cook for 4 minutes on each side or until desired degree of done-ness is reached. Remove it from the skillet to a cutting board. Let steak stand for a few minutes before slicing.
2. Combine all of the dressing ingredients in a food processor or blender and pulse until you reach a smooth consistency.
3. Divide spinach among 4 plates. Top each with 1/4 of the corn, 1/4 of the quinoa and 1/4 of the beans. Sprinkle radishes over the salad. Top salad with sliced steak. Drizzle with dressing and queso fresco.
4. Dressing adapted from Cooking Light.

salad, olive oil, spinach, white corn, quinoa, black beans, ubc, queso fresco, dressing, avocados, cilantro, salt, lime juice, olive oil, greek yogurt, salt

Taken from tastykitchen.com/recipes/salads/steak-salad-with-avocado-dressing/ (may not work)