Surf and Turf Salad with Garlic Peppercorn Dressing
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Nothing says springtime quite like a fresh, healthy salad. At least in the food world, that is. Pretty sure there are a few other things that more accurately portray springtime. Here in Holland it’s the tulips. Although the temperatures are still hovering between warm(ish) and cold, the undeniable presence of spring can be seen across the country with its beautiful sprawling fields of tulips and hyacinth. It is a spectacular sight. If you ever plan to visit the Netherlands, make sure to come during tulip season. It’s definitely bucket list worthy.
Okay, let’s get back to food. Spring and summer salads are my favorite! I love using all of the super fresh ingredients available to create delicious salads for lunch and dinner. And with the rising temps, it’s the perfect time to give the old oven a break. Or at least just save it to make that Paleo Blueberry Cobbler 😘. And now I just want blueberry cobbler and ice cream. Am I off topic again?
You’re going to love how simple and delicious this surf and turf salad recipe is. Really, it only takes 25 minutes to make and is just bursting with flavor. And yes, it’s totally paleo, Whole30, gluten free, dairy free, and low carb!! Win!
I love to use cast iron for this recipe because it cooks the steak really nicely and gives everything some extra flavor. If you don’t have a cast iron skillet, then you can also use stainless steel. But really, if you don’t have a cast iron pan yet, what are you waiting for?? They are amazing and a true kitchen essential, in my opinion. I just recently got the Lodge 15-inch skillet and OMG it’s totally swoon-worthy. You can literally cook 10-12 filet mignons in it at once. Perfect for entertaining. And if you’re not regularly feeding a dinner party of 10, it’s also amazing for everyday use, especially if you have a big family. Just say no to overcrowded pans, y’all.
I really hope you enjoy this recipe as much as I do!
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Surf and Turf Salad with Garlic Peppercorn Dressing
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Ingredients
Garlic Peppercorn Dressing
- 1/4 cup paleo mayonnaise
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp pressed or finely minced garlic
- 1/2 tsp freshly ground black pepper
- 1/8 tsp sea salt
Surf and Turf Salad
- 8 oz steak
- 8 oz shrimp peeled
- Sea salt & pepper
- 2 Tbsp butter ghee, or avocado oil
- 6-8 cups greens I use romaine & arugula
- 2 cups cherry tomatoes
- 1 avocado sliced
- 2 green onions thinly sliced
Instructions
Garlic Peppercorn Dressing
- Mix all ingredients together in a small mixing bowl.
- Set aside.
- *Note: if you like a lot of dressing on your salads, then you may want to double the dressing recipe. You can always save any leftover dressing in the fridge.
Surf and Turf Salad
- Dry steak and shrimp with paper towels. Sprinkle both sides of the steak and the shrimp with sea salt and pepper.
- Melt butter, ghee, or avocado oil in a medium-sized skillet over medium-high heat. When the pan is hot, gently place the steak in the pan and cook to desired doneness. I like mine medium-rare, so I only cook for a few minutes per side. Your cook time will also depend on the thickness of your steak. Adjust cook time as needed.
- With the burner still on, remove the steak to a cutting board and let it rest for 5 minutes.
- While the steak is resting, add the shrimp to the hot pan. Before adding the shrimp, check to see how much oil is left in the pan. You may need to add a little more oil to prevent sticking. If adding more oil, make sure to let it heat up properly before adding the shrimp to the pan.
- Cook shrimp (still over medium-high heat) for about 1 minute per side for medium-sized shrimp. Adjust cook time depending on the size of your shrimp. They are done when they are completely opaque throughout and peachy-pink in color.
- Remove shrimp to cutting board.
- Assemble salad on a serving plate or individual plates by arranging the greens, tomatoes, and avocado.
- Slice the steak against the grain and arrange on the plate(s).
- Top with shrimp, drizzle on dressing, and sprinkle with green onions.
- Enjoy!
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xx Kit
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