Servings: 4

Weight Watcher Smart Points: 11

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/2 cup avocado, diced
  • 1 tablespoon grapeseed or canola oil
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cilantro leaves, plus more for garnish
  • adapted from Cooking Light Magazine
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh corn kernels
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1/4 cup radishes, sliced
  • 1/2 cup red bell pepper, diced
  • 4 cups dark leafy salad greens
  • 1/4 teaspoon salt
  • 1-1/2 pound sirloin steak
  • 1/2 yellow onion, sliced into rings


  1. In a blender or food processor, combine avocado, cilantro, lime juice, olive oil, and salt
  2. Process until smooth
  3. Dressing will be thick.In a large skillet or saute pan, heat oil over medium heat
  4. Add onions and saute for 5 minutes.Season steak with salt and pepper
  5. Increase heat to medium-high, push onions to the sides of the pan and add the steak
  6. Sear for 5 minutes a side —until golden brown— for medium-rare (6 minutes a side for medium)
  7. Remove to a carving board and allow to rest for 5 minutes
  8. Add 2 tablespoons of water to the pan with the onions and scrape the bottom with a wooden spoon to remove the browned bits leftover by the steak
  9. Once water has absorbed, remove the onions and set aside
  10. Carve the sirloin into 1/4-inch slices.In a large bowl, combine dressing, lettuce, corn, tomatoes, bell pepper, and radishes; toss to combine
  11. Divide between 4 plates and lay 4 slices of sirloin and a spoonful of caramelized onions on top of each salad
  12. Garnish with cilantro and a spoonful of queso fresco; serve.

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