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A pan-seared ribeye sliced over a crunchy edamame, avocado, and cucumber salad with a lime-Dijon dressing – ready in under 20 minutes.
This is the dinner I make when I want something that feels like an actual meal but takes ten minutes total.
Ribeye seared hot in a dry pan, sliced thin, and dropped over a cold, crunchy salad – no oven, one pan for cleanup, and it eats like a restaurant plate.
A steak avocado salad like this one is dinner and side dish in the same bowl.
The thing I learned after making this a few times: don’t skip resting the steak.
I used to slice it right off the pan because I was hungry and impatient, and every bit of juice ran straight onto the cutting board instead of staying in the meat.
Five minutes of rest and the difference is obvious.
Why You’ll Love This Recipe
A ribeye takes seasoning well and only needs a hot pan and a few minutes a side — no marinade, no waiting.
The edamame and avocado make this steak salad filling enough to be dinner on its own, not a side salad.
This is what I make on a night I want something that feels indulgent but is actually just protein, healthy fat, and vegetables.
How to Make Steak Avocado Salad
Sear the steak first, let it rest while you build the salad, then bring it all together with the dressing.
- Season the ribeye with salt and pepper on both sides. Heat a dry pan (or use a little vegetable oil) over medium-high until it’s hot enough to sizzle immediately on contact.
- Sear the steak 3-4 minutes per side for medium-rare, my kids love the salad, so I cook it to medium-well, until a deep brown crust forms and it releases easily from the pan.
- Move the steak to a cutting board and let it rest 5 minutes — this keeps the juices in the meat instead of on your board. Slice thin against the grain.
- In a large bowl, combine sliced cucumbers, diced avocado, cooked edamame, sliced green onions, and chopped cilantro or parsley.
- Whisk together olive oil, lime juice, Dijon mustard, garlic powder, paprika, and sweetener if using, until smooth.
- Pour the dressing over the salad and toss gently so the avocado doesn’t break down.
- Top with the sliced ribeye and finish with a pinch of salt and pepper.
Tips
- A hot pan matters more than a long cook time here. If the pan isn’t hot enough, the steak steams instead of searing and you lose the crust.
- I sear the steak in a completely dry pan — no oil. A ribeye has enough fat marbled in that it renders and self-bastes, and the crust comes out cleaner.
- Slice the cucumbers right before tossing. They release water fast once cut, and a watery dressing dilutes the lime.
- If your avocado is very ripe, add it last and toss gently by hand instead of stirring — it holds its shape better.
Serving Ideas + More Recipes
This steak avocado salad is filling enough on its own, but a side of Fried Potatoes and Onions rounds it out if you want something warm alongside the cold salad. If you’re after more protein-forward salads for the week, my Konjac Carbonara is another quick, low-carb option that comes together in one pan.
Steak Avocado Salad
Ingredients
- 1 ribeye steak
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 small cucumbers, sliced
- 1 avocado, diced
- 1/3 cup edamame, shelled and cooked
- 2 green onions, sliced
- 2 tbsp cilantro or parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp sweetener, optional
- pinch salt and pepper, to taste
Video
Instructions
- Season ribeye with salt and pepper. Sear in a dry pan over medium-high, 3-4 minutes per side, until a deep crust forms.
- Rest 5 minutes, then slice thin against the grain.
- Combine cucumbers, avocado, edamame, green onions, and cilantro in a large bowl.
- Whisk olive oil, lime juice, Dijon, garlic powder, paprika, and sweetener if using.
- Toss salad with dressing, top with sliced steak, season to taste.
Notes
- Swap parsley for cilantro if you prefer a milder herb note.
- Sweetener is optional — it just softens the lime’s acidity, skip it if you don’t want it.
- Leftover steak salad doesn’t hold well once dressed — dress only what you’ll eat right away.
FAQ
How long do you sear a ribeye for medium-rare?
I sear mine 3-4 minutes per side in a hot, dry pan, then rest it 5 minutes before slicing.
You’ll know it’s ready when the crust is deep brown and the steak releases from the pan without sticking.
How do I keep the avocado from turning brown in this salad?
Toss the avocado in last, right before serving, and coat it in the dressing quickly — the lime juice in the dressing slows the browning.
I don’t make this ahead for that reason; it’s a make-and-eat salad.
Can I use frozen edamame?
Yes, just cook and cool it first so it doesn’t warm the rest of the salad.
I keep a bag of shelled edamame in the freezer specifically for this.
Is a steak avocado salad like this low carb?
Yes — the carbs here come mostly from the edamame and avocado, both of which are low enough to fit a low-carb plate without any adjustment.
