California Steak Salad

Food Service Search Staff

INGREDIENTS:12 8-oz. strip steaks
2 tsp. garlic salt
1 tsp. coriander, ground
1 tsp. cumin, ground
3 lbs. zucchini, halved lengthwise
3 lbs. mixed greens, torn
1 lb. enoki mushrooms
1 ½ qts. cherry tomatoes
1 qt. California Ripe Olives, whole

Avocado Dressing:
6 ripe avocados
½ cup lime juice
2 Tbsp. white wine vinegar
2 tsp. garlic salt
¼-½ tsp. ground red pepper
1 cup sour cream, light
½ cup milk
1 cup cilantro leaves
2 tsp. pickled jalapeño, chopped DIRECTIONS:Rub steaks with combined seasonings. Grill steak and zucchini over hot coals 5 minutes per side or until desired doneness. Cut steak and zucchini into ¼ inch slices. Portion greens on serving plate. Arrange steak, zucchini, tomatoes, olives and mushrooms on greens. Serve with avocado dressing.

For dressing, combine 4 avocados, lime juice, vinegar, garlic salt and red pepper in food processor. Process until smooth. Add sour cream and milk; process until blended. Add cilantro and jalapeño; process until cilantro is chopped. Cut remaining 2 avocados into large chunks. Add to food processor, process just until avocado is chopped. SERVINGS:24 servings, 2 cups each From: PHOTO CREDIT:Photo Credit: CALIFORNIA OLIVE INDUSTRY