Steak, Avocado, and Corn Kale Salad with Jalapeño Lime Dressing
This salad is the perfect mix of hearty and refreshing, making it ideal for summer dinners, meal prep lunches, or even casual entertaining. The bold flavors from the seared steak and corn balance beautifully with creamy avocado, tangy feta, and a spicy yet cooling yogurt dressing. Packed with protein, fiber, and color, it’s a satisfying salad that feels light but filling. Whether you’re grilling outdoors or using a stovetop, this dish delivers a delicious, nutrient-dense meal in under 45 minutes.
Steak, Avocado, and Corn Kale Salad with Jalapeño Lime Dressing ingredients:
Avocado: Avocado adds a buttery, creamy texture that contrasts the chewiness of the steak and crispness of the corn. It also helps mellow the heat from the jalapeño in the dressing. Rich in healthy fats, it makes the salad more filling and indulgent. Its vibrant green color adds to the dish’s visual appeal.
Steak: Top sirloin is a lean, flavorful cut that’s tender when seared quickly and rested properly. It holds its shape well in salads and adds a rich, savory depth to every bite. When seasoned simply with salt and pepper and cooked to your preferred doneness, it elevates the salad into a full meal. Its juices also enhance the sautéed corn when cooked in the same pan.
Corn: Corn adds sweetness, crunch, and a slight char when sautéed after the steak, making it one of the salad’s most flavorful components. Whether using fresh, frozen, or canned, it’s seasoned with chili powder to complement the spice in the dressing. Cooking it in steak drippings brings extra richness. Its golden color and flavor contrast beautifully with the kale and avocado.
Kale: Chopped kale forms the hearty base of the salad, providing a sturdy, nutrient-rich green that holds up well to dressing. Massaging the kale with the jalapeño lime dressing helps tenderize it and boosts flavor. Its slightly bitter taste balances the sweet corn and creamy toppings. Plus, it makes the salad perfect for prepping ahead without getting soggy.
Greek Yogurt: Greek yogurt forms the creamy base of the jalapeño lime dressing, delivering tanginess and a smooth, rich texture without the heaviness of mayo or sour cream. It helps mellow the jalapeño’s spice while adding protein and probiotics. Its thickness helps the dressing cling to the kale, ensuring every bite is packed with flavor.
Jalapeño: Jalapeño gives the dressing its signature kick, adding a bright, spicy edge that wakes up the whole salad. When blended, its heat disperses evenly, offering flavor without overwhelming the dish. Removing the seeds keeps the spice level moderate, but you can leave them in for extra spice. It pairs especially well with the cooling elements like yogurt and avocado.
Steak, Avocado, and Corn Kale Salad with Jalapeño Lime Dressing
4
servings30
minutes20
minutesThis salad is the perfect mix of hearty and refreshing, making it ideal for summer dinners, meal prep lunches, or even casual entertaining. The bold flavors from the seared steak and corn balance beautifully with creamy avocado, tangy feta, and a spicy yet cooling yogurt dressing. Packed with protein, fiber, and color, it’s a satisfying salad that feels light but filling. Whether you’re grilling outdoors or using a stovetop, this dish delivers a delicious, nutrient-dense meal in under 45 minutes.
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Ingredients
- For the Steak Salad
1 pound top sirloin steak
generous pinch of kosher salt
generous pinch ground black pepper
1 tablespoon avocado oil (or other neutral oil)
1 1/2 cups corn (cut from 2 fresh ears, frozen, or 15-ounce can, drained)
1/2 teaspoon chili powder
6 packed cups chopped kale (ribs removed)
1 ripe avocado, pitted and diced
3/4 cup crumbled feta cheese (omit for dairy-free)
roughly chopped cilantro, for topping
- For the Dressing
1 jalapeño pepper, seeded and chopped
1/2 cup plain Greek yogurt
2 1/2 tablespoons olive oil
juice of 1 lime (3 tablespoons)
1 garlic clove (or 1/2 teaspoon garlic powder)
1/2 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper
Directions
- Remove the steak from the refrigerator 30 minutes prior to cooking. While it rests, prepare the dressing: add the jalapeño, Greek yogurt, olive oil, lime juice, garlic, salt, and black pepper to a blender or food processor. Blend on high speed until completely smooth, about 30 seconds. Season with additional salt to taste and set aside.
- Pat the steak dry all over with a paper towel and season generously with salt and black pepper on both sides.
- Heat a large stainless steel or cast iron skillet over medium heat. Add the oil. Once the oil is shimmering, carefully place the steak in the center of the skillet. Cook without moving for 3 to 4 minutes per side, until your desired level of doneness is reached (130F for medium rare, 135F for medium, 145F for well done). Place on a cutting board and tent a piece of foil overtop. Let the steak rest for about 10 minutes, then dice into cubes.
- While the steak rests, add the corn to the same skillet over medium heat and toss with the oils left behind from the steak. Cook, stirring often, until the corn is lightly browned, 3 to 4 minutes. Stir in the chili powder and a sprinkle of salt and black pepper. Set aside.
- To assemble the salad, add the kale and dressing to a large mixing bowl and toss to coat well. Gently mix in the corn, avocado, and crumbled feta. Add the steak on top and garnish with chopped cilantro. Divide evenly among 4 bowls.
Notes
- Storage: Enjoy immediately for best results. Refrigerate the salad and steak separately in sealed containers for up to 4 days. Freezing not recommended. If you’re prepping the salad ahead, hold the dressing on the side and drizzle on before giving a good toss and serving.
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Made it for dinner and it was awesome! Thanks so much for the recipe—it was a great change up from the quinoa kale chickpea salad that is my summer go to, and I had most of the ingredients already on hand!
Easy and tasty! I used a pre-seasoned tri-tip from Trader Joe’s instead of seasoning my own steak and it worked pretty well. The salad dressing was the perfect amount of tangy.
Perfect summer salad! My husband already asked if we can make it again. Perfect mix of creamy, salty, and spice. Definitely would recommend!
Loved this steak salad for dinner and so did my whole family!! The dressing is to die for and I mixed up the greens and did some kale and some mixed greens. I have a household of men and they are not crazy about kale. Thank you Jenn for bringing me such delicious recipes!
This was a delicious salad. I didn’t make the dressing due to lack of jalapenos so I am sure it would be next level if I did. My family devoured it – thank you for the great flavors and providing a way to make delicious steak on the stove.
Long-time follower, first-time commenter, WOW!
The recipe as written was so well balanced and perfect for my husband and I on a Sunday afternoon after traveling.
However, steak is expensive so we only had enough for one night. This left an abundance of salad ingredients in the fridge. As a dutiful student of the Jenneatsgood instagram, I wanted to limit food waste without having a boring meal. My husband had grilled chicken a few nights before so we grabbed almond flour tortillas and made wraps. The results, chef’s kiss. Truly one of the best meals we’ve had at home in months. We were blown away with how delicious the jalapeño lime dressing tasted with the grilled chicken.
Thank you Jenn for the delicious recipes and inspiration to try new things!
So delicious. I didn’t have feta on hand so I made it without that but it was absolutely delicious. I also used baby spinach and baby kale for the base.
This is in my top 5 of the best salads I’ve ever had. It’s going on my Jenneatsgoood recipe rotation for sure!
This is in my top 5 of the best salads I’ve ever had. It’s going on my Jenneatsgoood recipe rotation for sure!
This salad was so delicious!! My husband said it was the best salad he’s ever had, haha. We normally don’t do salads as a main meal but this was very filling. It was a little time consuming to prep but worth it.
We don’t eat a lot of red meat so this was a huge treat! Very filling and delicious. I’ve made the dressing a few times now for other salads and bowls too.
Loved the salad and the dressing! Will definitely make again! Thank you!
Super yummy and easy to make! This salad was delish. I’m not a big kale enjoyer but the dressing made it manageable. Felt good to eat something healthy and have it taste good too.
This recipe is excellent, I’ve made it several times already and it’s always a banger! I’ve also made this as a pasta salad by doubling the dressing and adding it to the cooked pasta, and scaling back on the leaves a bit.