Steak and Avocado Greens Power Salad
A crisp, garlic-free power salad featuring seared skirt steak, fresh baby kale, juicy cherry tomatoes, creamy avocado, and crunchy pepitas.
Prep
10 min
Cook
0 min
Total
10 min
Makes
1 serving
Created together. Shared with you.
Made by Marianne + Lila
Marianne created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
0 min
Total
10 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Whisk · Mixing bowl · Knife and cutting board
Time saver
Massaging or tossing the baby kale with the lemon dressing a few minutes ahead softens the leaves and enhances flavor without making them soggy.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Prepare the greens by placing the baby…
- 01
Prepare the greens by placing the baby…
Prepare the greens by placing the baby kale and halved cherry tomatoes in a large mixing bowl.
Tap card to mark done - 02
Whisk together the extra virgin olive oil…
In a small bowl or jar, whisk together the extra virgin olive oil and fresh lemon juice until smooth and emulsified.
Look for: smooth and emulsified
Tap card to mark done - 03
Pour the lemon dressing over the kale…
Pour the lemon dressing over the kale and tomatoes, then gently toss using tongs or clean hands for about 1 minute until the kale is lightly coated and softened.
Look for: the kale is lightly coated and softened
Tap card to mark done - 04
Dice the ripe avocado and slice the…
Dice the ripe avocado and slice the pre-cooked skirt steak across the grain into bite-sized pieces.
Tap card to mark done - 05
Transfer the dressed kale mixture into a…
Transfer the dressed kale mixture into a serving bowl, then top evenly with the sliced skirt steak and diced avocado.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Sprinkle the raw pumpkin seeds (pepitas) over…
Sprinkle the raw pumpkin seeds (pepitas) over the salad for a crunchy finish and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.