Name: Keto Plate (Steak Avocado Salad)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz ribeye steak; 4 cups mixed greens (spinach, arugula, romaine); 1 medium avocado, ripe, sliced; ½ cup cherry tomatoes, halved; ½ cup cucumber, diced; ¼ cup red onion, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp apple cider vinegar; ½ tsp Dijon mustard; to taste sea salt; to taste black pepper; 1 tbsp fresh cilantro, chopped

Step-by-Step Instructions

1
Season the steak with salt and pepper, then sear in a hot skillet with 1 tbsp olive oil over medium‑high heat for 3‑4 minutes per side for medium‑rare; let rest 5 minutes and slice thinly.
2
In a large bowl combine mixed greens, cherry tomatoes, cucumber, and red onion if using.
3
Whisk together remaining olive oil, lemon juice, apple cider vinegar, Dijon mustard, a pinch of salt and pepper to make the dressing.
4
Toss the salad with the dressing, then top with sliced steak and avocado.
5
Garnish with cilantro and serve immediately.

*Pro Tips

1
Use a meat thermometer to avoid overcooking and preserve juiciness, which keeps carbs low.
2
Choose a well‑marbled cut for flavor without adding carbs.
3
If you need extra crunch, add a few sliced radishes; they are low‑glycemic.

Why It's Diabetic-Friendly

The recipe is low in carbs (<10 g net per serving) and high in protein and healthy fats, which help stabilize blood glucose; avocado provides fiber and potassium, while the vinaigrette contains no added sugars.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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