Blueberry, Ginger Flank Steak Salad

Spring is in the air. When the nights become longer and the days become a little warmer my body craves fresh dishes; Dishes jam-packed with lot's of fruits and veggies and seasonal goodness. The easiest dish to make is a large salad with some grilled meat on the top. This is my spring-y version, Enjoy!

Ingredients:

Flank Steak

• 1 Flank Steak

• 1 Cup Blueberry Juice

• 1 Tbsp. Ginger, Minced

• 2 Cloves Garlic, Minced

• 2 Tbsp. Soya Sauce

• Salt & Pepper to taste

Blueberry Ginger Dressing

• 1/2 Cup Blueberries

• 1/4 Cup Olive OIl

• 1 Tbsp. Ginger, Minced

• 2 Tbsp. Apple Cider Vinegar

• 1-2 Tbsp. Maple Syrup

• Salt & Pepper

Salad

• 4-5 Cups Mixed Greens

• 1 Avacado, Cubed

• 1/2 Bulb Fennel, Sliced

• 1 Cup Blueberries

• Handful Slivered Almonds

• 1/2 Cup Goat Cheese, Crumbled

Directions:

Steak

1. Mix all merinade ingredients together in a small bowl. Place flank steak in a deep dish and pour merinade over. Refrigerate for 2 hours or overnight.

2. Remove steak from merinade and grill to desired doneness.

3. Allow to sit for 10-15 minutes before slicing. Slice into strips and set aside.

Dressing

1. Place all dressing ingredients together in a blender and mix together till they form a liquid

2. Pour in a dressing container and set aside.

Salad

1. Assemble all salad ingredients together, top with steak slices and pour dressing ontop.

Serves: 4 people

Time: 30 minutes (hands-on)