California Avocado Steak Salad

Serves: 4


For the marinade

1/2 cup lime juice
1/4 cup chopped cilantro
1 tsp. sea salt
1 Tbsp. extra virgin olive oil
1 1/2 lb. beef sirloin, 1.5 inch thick

For the sauce

1 ripe, Fresh California Avocado, peeled, seeded and diced
1 oz. parmesan cheese, shredded
1 Tbsp. lime juice

For the salad

1 Tbsp. olive oil
1 medium yellow bell pepper, sliced
1 small red onion, sliced
1 tsp. sea salt
1/2 tsp. black pepper
1 bag arugula or spring mix, (10-oz.)

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit