Friday, June 6, 2014

Avocado & Steak Salad with Balsamic Basil Dressing

Today I went to the first First Friday at the Frick concert of 2014 with my sister, mom and grandparents. My family's been going since I was in elementary school, and I've tried to go at least once every summer. So many more people go now! The whole Frick property is packed with people and their crazy fancy picnics. The headliner concert of the Three Rivers Arts Festival was the same night, and the place was still packed.

Meeting of Important People played, which is pretty different from the usual classical/symphonic/jazz/world music that normally preforms at the Frick. Once of the great things about First Fridays is the mixed crowd, and everybody seemed pretty into it.

Usually our picnics do not compare to the glorious spreads some people bring, but this time we did pretty well. Linda and I made an avocado and steak salad, and we brought the blueberry lemonade I already posted. And we had macarons from Trader Joes!

This salad was a big hit, which is no surprise because it's the perfect meal. The kale, lettuce and parley was from my garden.

Adapted from Laylita's Recipe

5 cups salad greens (I used chopped kale, lettuce and parsley)
2 avocados, chopped
1/2 red onion, diced
1 medium to large steak, cooked to your preference and sliced
5-6 oz blue cheese, crumbled

4 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
2 tbsp basil, chopped
2 cloves garlic, minced

Combine the dressing ingredients (balsamic vinegar, olive oil, basil and garlic) and mix. Combine the salad ingredients (salad greens, avocados, onion, steak and blue cheese) and mix. When read to serve, pour the salad dressing over the salad and toss.

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