Quick Fajita Salad

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Recipe by Naomi Sherman
Net Carbs



You all told me that you wanted fast and simple, yet super tasty meal ideas and this Quick Fajita Salad delivers on all fronts.
You can have this done ad on the table in under half an hour and it is truly delicious.
I like to pile it all on a big platter in the middle of the table and let everybody help themselves.



  • 500 grams of skirt steak (or flank steak)

  • 2 tablespoons of taco seasoning

  • 2 tablespoons of olive oil

  • 1 medium red capsicum

  • 1 medium yellow capsicum

  • ½ a small red onion

  • 1 avocado

  • 4 cups of baby spinach leaves

  • 1 avocado, quartered and chopped

  • 1 cup cherry tomatoes

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 2 teaspoons sea salt

  • 2 teaspoons of cumin

  • 4 teaspoons of dried oregano

  • 4 teaspoons of smoked paprika

  • 4 teaspoons of dried marjoram

  • 4 teaspoons of ground coriander

  • ¼ cup olive oil

  • 1/3 cup of lime juice

  • ½ teaspoon of cumin

  • ½ teaspoon of smoked paprika

  • Salt and pepper to taste


  • Place all of the rub ingredients in a jar and shake well to combine.
  • Store the rub in the jar and use on other dishes.
  • Lay the skirt steak out on a sheet of baking paper and sprinkle it with 1 tablespoon of seasoned rub per side.
  • Massage the rub into the meat and then cook it over high heat on a bbq or grill plate until seared and caramelised on the outside but tender on the inside – at this point, finish cooking to your preference.
  • Remove and cover loosely with foil to rest while you finish preparing the roasted vegetables.
  • Peel and cut the onion into wedges, separate the layers.
  • Core and seed the capsicums and cut into chunky strips.
  • Heat 2 tablespoons of olive oil in a large frying pan and cook the capsicums and red onions until softened and slightly charred.
  • Slice the steak across the grain into luscious strips.
  • Place all of the dressing ingredients into a small blender jug and blitz or shake well in a capped jar to combine.
  • Layer the spinach, with the avocado, cherry tomatoes, roasted vegetables and sliced steak.
  • Serve the dressing on the side to be added to taste.
  • Leftover dressing can be kept in a jar in the fridge or up to 1 week.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories570.4
  • % Daily Value *
  • Total Fat 44.3g 69%
    • Total Carbohydrate 9.2g 4%
      • Protein 30.3g 61%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.