Like I would never sing out loud to my girl power pop playlist with Mr. Big Flavors in the car, because he listens to rock instead (and wouldn’t appreciate my versions of those empowering Carrie Underwood tunes). And, I always give in to the heaping pile of french fries when we go out to eat, when I should probably choose the healthy side salad instead. So how do you keep up with all these opposites going on in the world?
Compromise, of course! Don’t you love when you can make everyone happy? Like a playlist with chick songs and one or two of Mr. Big Flavors favorite tunes? Or, how about salad greens topped with hearty steak slices and baby red potatoes? A little bit of something for everyone.
Yes, this salad is full of compromise. I can have my healthy vegetables and Mr. Big Flavors can have his meat and potatoes. We can both share this avocado-cilantro dressing. The steak is rubbed with a thick paste of spices and spicy siracha. The potatoes are roasted in a coating of rosemary and garlic. And the dressing is so cool & refreshing, you’ll want to coat every element of this salad with it. It’s the best of all worlds. This is a salad Mr. Big Flavors calls a real salad, full of hearty toppings and a tangy dressing to coat those crispy salad greens.
So round-up your family with their opposite personalities and complicated dinner preferences, because this dish has something for everyone to enjoy. It’s all about compromise!
* We chose flat-iron steak because it’s big on flavor and easy on the wallet. You can always substitute other cuts of meat that you already have on hand. Speaking of this steak, make sure to cut it on the bias after you let it rest.
* Make extra dressing because it is addicting. I’ve been dipping the sugar snap peas from our CSA share in it, so I’m confident it would be delicious on all the vegetables you keep handy for snacking.
* Wondering how to easily dice an avocado? Cut avocado in half, working around the pit. Carefully hit the pit with your knife blade, until it sticks. Then pull up to remove. Use your knife to “score” the avocado into small-sized cubes. Finally, use a spoon to scoop out the cut flesh.