Gluten-Free Dairy-Free Serves 4
- 6 Cups Spinach
- 4 Cups Arugula
- 1 Medium Red Onion
- 4 Bell Peppers
- 1 Pound Skirt Steak (or Marinated Portobello Mushrooms)
- 3 Avocados
- 2 Cloves Garlic
- 1 Cup Cilantro
- 1/4 Cup Pumpkin Seeds Toasted
- 1 Lime Juiced
- Salt and Pepper to Taste
- 1 Cup Avocado Oil
Directions:
Cook onions and one clove of garlic. Add in meat (or mushrooms) once onions and garlic become fragrant. After 3-5 minutes add in the bell peppers until everything is cooked through. For the salad dressing combine 1 avocado, avocado oil, 1/2 cup cilantro, 1 garlic clove, lime juice, and salt. Blend dressing until desired texture is reached. To assemble salad place a mixture of greens into each bowl. Add in fajita vegetable mixture and top with chopped cilantro, pumpkin seeds, and dressing.