Tzatziki Grilled Steak Dense Bean Salad
Serves 1
Directions
- 1Mix together a seasoning blend in a small bowl.
- 2Soak steak in olive oil.
- 3Generously coat the steak in the seasoning blend and let it sit.
- 4Halve cherry tomatoes.
- 5Chop parsley.
- 6Chop dill.
- 7Slice and dice cucumbers.
- 8Chop pickled red onions.
- 9Chop Kalamata olives.
- 10Open one can of cannellini beans.
- 11Open one can of chickpeas.
- 12Rinse and drain the beans and chickpeas.
- 13Add chopped cucumbers to a large bowl.
- 14Add chopped parsley and dill to the bowl.
- 15Add cherry tomatoes to the bowl.
- 16Add cannellini beans and chickpeas to the bowl.
- 17Add chopped Kalamata olives to the bowl.
- 18Add pickled red onions to the bowl.
- 19Crumble and add feta cheese to the bowl.
- 20To make the dressing, combine remaining herbs, lactose-free Greek yogurt, a squeeze of lemon juice, olive oil, and red wine vinegar in a measuring cup.
- 21Add lattice sea salt to the dressing ingredients.
- 22Blend the dressing ingredients with an immersion blender until smooth and green.
- 23Slice the grilled steak.
- 24Add the sliced grilled steak to the salad bowl.
- 25Pour the green goddess dressing over the salad.
- 26Toss the salad to combine all ingredients and dressing.
- 27Spread labneh inside an air-fried gluten-free pita pocket.
- 28Fill the pita pocket with the prepared salad.
Ingredients
- Seasoning blend
- Olive oil
- Steak
- Cherry tomatoes
- Cucumbers
- Pickled red onions
- Kalamata olives
- 1 can Cannellini beans
- 1 can Chickpeas
- Herbs
- Feta
- Lactose-free Greek yogurt
- Red wine vinegar
- Lemon
- Lattice sea salt
- Gluten-free pita pockets
- Labneh
Equipment
BowlKnifeCutting boardCan openerImmersion blenderMeasuring cupSpoonAir fryer
Tips
- This salad is good straight out of the fridge and even better warm in a pita pocket with some labneh.
- The recipe is free on Substack.
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