Land and Sea Salad
Dive into the perfect harmony of surf and turf with this vibrant Land and Sea Salad! Juicy slices of perfectly seared ribeye steak meet tender, pan-seared shrimp to create a protein-packed centerpiece that’s both hearty and elegant. Nestled atop a fresh medley of mixed greens, cherry tomatoes, crispy cucumber, creamy avocado, and crumbled feta cheese, this salad is a delightful balance of textures and flavors. A zesty citrus vinaigrette made with lemon juice, Dijon mustard, honey, and fresh parsley ties everything together, adding a bright, tangy finish. Ready in just 35 minutes, this easy yet impressive dish is ideal for weeknight dinners or special occasions. Serve it as a satisfying main course, and watch it become a favorite among seafood and steak lovers alike!
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Recipe Information
Ingredients
- 8 ounces Ribeye steak
- 8 large Shrimp, peeled and deveined
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 6 cups Mixed greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 large Avocado, diced
- 0.5 cup Feta cheese, crumbled
- 3 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the ribeye steak with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Let it rest for 10 minutes at room temperature.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and sear for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing thinly.
In the same skillet, heat another tablespoon of olive oil over medium heat. Season the shrimp with the remaining salt and pepper, then cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and feta cheese.
In a small bowl, whisk together the lemon juice, remaining tablespoon of olive oil, honey, Dijon mustard, and parsley to make the dressing.
Arrange the sliced steak and cooked shrimp over the mixed greens. Drizzle the citrus vinaigrette over the top, and gently toss to combine.
Serve immediately and enjoy this vibrant Land and Sea Salad!
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.5 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 829 mg | 64% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3538 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
