Whole30 Flavorful Fajita Salad
Elevate your mealtime with this vibrant Whole30 Flavorful Fajita Salad, a perfect blend of smoky, tangy, and fresh flavors that are both healthy and satisfying. Tender marinated flank steak, bursting with zesty lime juice and Mexican-inspired spices, is paired with sautéed tri-colored bell peppers and red onion for a bold and colorful medley. Served atop crisp romaine lettuce and adorned with cherry tomatoes, creamy avocado, and fresh cilantro, this recipe offers a protein-packed, nutrient-rich twist on traditional fajitas—all while being dairy-free, gluten-free, and Whole30 compliant. Quick to prepare in under 30 minutes and ideal for meal prepping, this hearty salad is the ultimate solution for a wholesome yet flavor-filled lunch or dinner. Perfectly customizable and packed with fresh ingredients, it’s a must-try for healthy food enthusiasts and fajita lovers alike!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 1 head romaine lettuce
- 1 cup cherry tomatoes
- 1 avocado
- 0.5 cup cilantro
Instructions
In a small bowl, combine olive oil, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper to create the marinade.
Place the flank steak in a shallow dish and pour the marinade over it. Ensure the steak is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for more flavor.
While the steak is marinating, prepare the salad ingredients: slice the red, yellow, and green bell peppers into thin strips; slice the red onion into rings; chop the romaine lettuce; and halve the cherry tomatoes. Dice the avocado and roughly chop the cilantro.
After marinating, preheat a large skillet or grill over medium-high heat. Remove the steak from the marinade, allowing excess to drip off.
Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add more olive oil if necessary, and sauté the sliced peppers and onions until they are tender and slightly charred, about 3-4 minutes.
Arrange a base layer of chopped romaine lettuce on a large serving platter or individual plates.
Top with cooked peppers and onions, halved cherry tomatoes, sliced steak, and cubed avocado.
Garnish with freshly chopped cilantro and a touch of lime juice if desired. Serve immediately and enjoy your Whole30 Flavorful Fajita Salad.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 26.6 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 407 mg | 31% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5006 mg | 107% | |
*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.
