Feel-Good Pesto Steak Salad

Great

% Daily Values based on a 2,000 calorie diet

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For the vinaigrette Place basil, mint, garlic, and pine nuts in a food processor and pulse several times until a coarse mixture forms. Add the vinegar, mustard, salt, and pepper. Turn on the food processor, then slowly drizzle in the olive oil and blend until incorporated.

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Turn on grill or grill pan to medium-high heat.

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While grill or grill pan is warming, prepare the salad In a large bowl, toss peppers, zucchini, scallions, radishes, avocado, red onion, fennel, and mushrooms with avocado oil and salt.

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Place prepared vegetables on grill rack or pan; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill and cool slightly. Cut vegetables into 1-inch pieces and set aside.

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Once the veggies are done, set the grill to high heat, and coat steak with oil, salt, and pepper. Grill steak 4 minutes per side for medium rare, or longer to desired doneness. When done, transfer to cutting board and allow to rest for 2 to 3 minutes.

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In a large bowl, combine the roasted vegetables with arugula, tomatoes, and hemp seeds and toss gently with vinaigrette.

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Transfer the salad onto a serving platter, cut the steak into slices, and place on top of the salad. Garnish with a sprinkle of hemp seeds and enjoy.

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