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.