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Ingredients
Scale
- 1 cup cherry tomatoes
- 1 cup persian/lebanese cucumber
- 2 can chickpea canned
- 1 cup avocado cubed
- 1/2 cup red onion finely chopped
- 1 eye filet/steak filet
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup parsley finely chopped
- 3–4 garlic cloves finely chopped
- 2 red small chilies deseeded and finely chopped (about 1 tbsp)
- 3/4 tsp dried oregano
- 1 tsp coarse salt
- 1/2 tsp pepper to taste
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cumin powder
- 1/2 tbsp avocado oil
- 1/2 tsp salt
Instructions
- In a large bowl, combine the cherry tomatoes, cucumber, chickpeas, avocado, red onion, and steak filet.
- Season the mixture with salt and pepper to taste.
- In a separate bowl, whisk together the olive oil, red wine vinegar, parsley, garlic, chilies, dried oregano, coarse salt, pepper, onion powder, garlic powder, smoked paprika, cumin powder, and avocado oil.
- Pour the chimichurri over the salad ingredients and gently toss to combine.
- Let the salad sit for 5-10 minutes to enhance the flavors before serving.
Notes
For added flavor, marinate the steak before cooking.
Feel free to substitute steak with grilled chicken or tofu for a vegetarian version.
This salad can be served warm or cold, making it versatile for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg