The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

Fresh, bold, and satisfying—this summer steak salad features grilled flank steak, spiced tomato rice, crisp greens, and a zesty avocado chimichurri dressing. Perfect for warm-weather dinners!

The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

When the weather warms up, there’s nothing better than digging into a vibrant, flavor-packed steak salad—especially one that hits all the right notes: juicy, smoky, crisp, creamy, and fresh. The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri brings it all to the table. With layers of grilled flank steak, spiced tomato rice, crisp greens, and a zippy avocado herb dressing, this salad is hearty enough for dinner but bright enough for a summer night.

One of our favorite pastimes is heading to Barnes & Noble, where we can grab a few glossy magazines while sipping something refreshing and nibbling on a treat.  My choice every time, dare I say, is the food section while the hubby picks out cars and aviation.  It’s the kind of slow, cozy outing that always sparks culinary inspiration for me. This recipe is a variation of one I discovered in the 2025 issue of Better Homes & Gardens: Best Salad Recipes—a standout dish that instantly inspired me to make it with a few variations.  The result was it became the perfect summer salad worth sharing!

Every bite is a masterclass in contrast: smoky, spice-rubbed steak meets tangy-sweet tomato rice, while crisp lettuce and juicy cherry tomatoes keep things light and refreshing. Then there’s that dreamy avocado chimichurri—herby, garlicky, and creamy with a citrusy punch that ties everything together like a green velvet ribbon. It’s bold without being overpowering, fresh yet deeply satisfying. This isn’t just a salad—it’s a full-on flavor experience that’ll have everyone going back for seconds (and asking for the recipe).

Enjoy!

What Ingredients do I need?

Produce

• Red onion
• Garlic
• Green leaf lettuce
• Cherry tomatoes
• Avocado
• Fresh cilantro
• Fresh parsley
• Fresh lemon

Meat

• Flank steak (sirloin, flat iron, or skirt steak all work well)

Pantry

• Brown rice (cooked or uncooked, depending on preference)
• Olive oil
• Petite diced tomatoes (canned)
• Chili powder
• Paprika
• Ground cumin
• Dried thyme
• Dried oregano
• Salt
• Black pepper
• Red wine vinegar

Substitutions and Variations

Substitutions

Don't have exactly all the ingredients on hand?  Here are a few easy swaps you can make.

• Steak:  Flank steak can be swapped for skirt steak, flat iron, or even sirloin—just adjust grilling time based on thickness.

• Rice: Use white rice, quinoa, or cauliflower rice as an alternative. The tomato spice mixture works well with all three.

• Avocado Chimichurri Dressing:  Out of parsley or cilantro? Use all parsley, all cilantro, or sub in a handful of baby spinach or basil for a twist.

• Lettuce:  

  Green leaf lettuce can be swapped with romaine, baby spinach, or a spring mix.

• Cherry Tomatoes:  Feel free to use diced heirloom tomatoes or grape tomatoes—whatever’s fresh and flavorful.

Variations

Looking to switch things up or tailor the salad to what you have on hand? Here are two delicious variations to try:

• Garlic-Lime Chicken Salad with Avocado Chimichurri:  Swap the steak for grilled chicken breasts or thighs marinated in garlic, lime juice, olive oil, and a touch of smoked paprika. It’s a lighter twist that pairs beautifully with the creamy chimichurri—and it’s just as satisfying on a hot summer night.

Kitchen Tips and Notes

• Let the steak rest before slicing! This step is crucial—giving it 10 minutes to rest (tented with foil) keeps those flavorful juices locked in, making every bite tender and satisfying.

• Slice against the grain. This helps break up the steak’s muscle fibers for a more tender chew—especially important when using flank steak.

• Use freshly cooked rice. Warm rice absorbs the tomato and spice mixture better than cold or leftover rice.  Try heating up a package or two of ready made brown rice for ease.  

• Blend the dressing until creamy. A high-speed blender or food processor gives the avocado chimichurri its silky texture. Scrape down the sides to ensure all the herbs get blended evenly.

• Serve immediately for best texture. While you can prep components ahead, this salad really shines when the steak is warm, the rice is fluffy, and the greens are crisp.

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Golden Croissant French Toast with Honeyed Ricotta & Bananas

Savor the flavors of summer with this Golden Croissant French Toast, filled with honeyed ricotta and bananas. A perfect al fresco brunch recipe for sunny patio mornings and leisurely weekends.

Golden Croissant French Toast with Honeyed Ricotta & Bananas

I love the magic of slow summer mornings—the kind that invite you to linger a little longer, sip tea beneath a large umbrella, and let the day unfold at its own pace. For us, we love starting our weekends with a quiet breakfast outdoors, poolside, while the air is still cool, the birds are still chirping, and the world hasn’t quite stirred. It’s our little ritual—a pause before the heat and hustle of the day—and the perfect excuse to make something a little special.

Enter this Golden Croissant French Toast with Honeyed Ricotta & Bananas—a dish that feels elegant enough for a garden brunch but is casual and simple enough to make any weekend morning feel like a celebration. Buttery mini croissants are gently stuffed with a creamy ricotta-honey filling and slices of ripe banana, then dipped in vanilla-scented custard and crisped to golden perfection in a skillet. It’s rich, comforting, and just fancy enough to make you feel like you’re dining at your favorite café—without ever leaving the patio.

Whether you’re hosting friends or simply treating yourself, this easy, elevated French toast brings the sunshine straight to your plate. All you need is a shady spot, your favorite mug, and someone to share a second helping with.

Enjoy!

Ingredients for Golden Croissant French Toast with Honeyed Ricotta & Bananas:

This elegant yet easy French toast recipe uses simple ingredients you may already have on hand—but when combined, they create a brunch dish that feels straight from a café. Below is everything you’ll need to bring this golden croissant magic to life.

• Mini croissants – 8 of them, preferably a day or two old for best texture

• Ricotta cheese – for the creamy, lightly sweet filling

• Honey – adds floral sweetness to both the filling and as a drizzle on top

• Bananas – sliced thin, folded into the filling and layered on top

• Eggs – the base of your vanilla custard dip

• Whole milk – makes the custard rich and silky

• Vanilla extract – adds warmth and depth to the French toast custard

• Butter – for browning the French toast to golden perfection

• (Optional toppings: powdered sugar, maple syrup, chopped nuts)

Substitutions and Variations

Substitutions

Need to work with what’s already in your kitchen? No problem! This recipe is wonderfully adaptable, and a few thoughtful substitutions can help you customize it to suit your taste, dietary needs, or pantry situation. Here are some easy swaps to keep in mind:

Croissants - Use instead: 

• Brioche buns or thick-cut brioche slices
• Challah rolls or sliced challah
• Day-old soft rolls or Hawaiian buns (slightly sweet works best)

Ricotta Cheese - Use instead:

• Mascarpone (for a richer, silkier filling)
• Cream cheese (softened and slightly sweetened)

Honey - Use instead:

• Maple syrup
• Agave nectar
• Brown sugar (mixed into the ricotta filling)

Bananas - Use instead:

• Fresh berries (for a lighter, tangier option)

Whole Milk - Use instead:

• Half & half or heavy cream (for a richer custard)
• Any unsweetened plant milk (such as almond, oat, or soy)

Variations

Once you’ve mastered the classic, try putting your own spin on this stuffed croissant French toast! Whether you’re looking to highlight seasonal fruit or explore new flavor profiles, these simple variations are just as indulgent and easy to pull off.

• Summer Stone Fruit & Mascarpone - Swap out the bananas for thinly sliced peaches, nectarines, or plums, and use mascarpone in place of ricotta. Add a touch of almond extract to the custard for a subtle, nutty finish. 

• Chocolate Hazelnut & Berry - Spread a thin layer of chocolate hazelnut spread inside each croissant along with the ricotta, and add fresh raspberries or strawberries instead of banana. Dust with powdered sugar and serve with a few dark chocolate shavings on top for a decadent brunch twist.

Kitchen Tips & Notes

A few extra tips can make all the difference when turning a simple brunch into something memorable. Here’s what I’ve learned from making this cozy dish a few too many times (in the best way):

• Choose slightly stale croissants:  Day-old croissants work best—they’re a bit firmer and hold up beautifully to the custard without falling apart. If your croissants are super fresh, you can dry them out slightly by placing them in a low oven (300°F) for about 5–7 minutes.

• Don’t overstuff:  It’s tempting to load them up with filling, but keeping the stuffing light ensures they seal properly and cook through evenly without spilling in the skillet.

• Low and slow is best:  Cook the croissants on medium to medium-low heat. This allows the custard to set inside without burning the outside too quickly.

• Use a nonstick skillet or well-seasoned griddle:  You want a golden, even sear without tearing the delicate croissant crust. A bit of butter in the pan helps create that perfect browning.

• Warm your filling for extra indulgence:  For a melty center, microwave the ricotta mixture for just 10–15 seconds before stuffing. It makes the contrast between warm filling and crisp exterior extra satisfying.

Brunch Accents: Drinks & Dishes to Complement the Main Event

While this Golden Croissant French Toast shines on its own, a thoughtfully curated side or refreshing drink can turn your morning into a true brunch experience. Whether you’re hosting a summer gathering or simply enjoying a quiet meal on the patio, here are a few ideas to elevate your plate:

Fresh & Fruity Sides

• Refreshing Melon Salad - cool mix of sweet melons, onion, feta, over baby spinach.  A great compliment to the rich French toast.  

• Stone Fruit Salad with Mint & Lime – Peaches, Nectarines, and Plums sliced and tossed with the zest and juicy of 1 lime , a drizzle of honey, and chopped mint. 

Savory Balance

• Crispy Bacon or Prosciutto – Adds a salty bite that pairs beautifully with the creamy ricotta filling.

• Tomato-Mozzarella Scrambled Eggs -  Healthy & delicious eggs with tomatoes, mozzarella and herbs bring a gentle savory contrast.

• Asparagus and Tomato Frittata  – For guests who love a heartier brunch plate.

Sips & Sparkles

• Freshly Brewed Tea or Cold Brew Coffee –

• Peach Bellini or Citrus Mimosa – Lightly bubbly and just sweet enough for a celebratory touch.

• Tropical Green Tea Cooler – A non-alcoholic refreshing summer tea.  

A small vase of garden flowers, linen napkins, and a playlist of soft acoustic tunes will set the perfect backdrop. Brunch doesn't need to be elaborate—just thoughtfully delicious.

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Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

This Summer Cajun Chicken Skillet is your go-to for bold flavor and a quick, low-carb dinner—ready in just one pan and perfect for busy weeknights.

Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

Sun’s out, skillet’s on—this Cajun Chicken dish brings the sizzle with spicy, juicy chicken and fresh summer veggies in every bite. With golden, spice-crusted chicken nestled among sweet corn, juicy cherry tomatoes, and crisp-tender green beans, every bite feels like a celebration of the season. We try to keep our weeknight dinners on the healthier, low-carb side, and this skillet fits the bill perfectly—big on flavor, light on effort, and easy on the cleanup.

While we haven’t made it to Louisiana yet (definitely on the bucket list!), this dish brings just enough Cajun-inspired heat to make us feel like we’re one step closer. It’s the kind of bold, zesty dinner that satisfies without feeling heavy—just what we crave on warm evenings when turning on the oven is the last thing we want to do. Using fresh summer produce and simple pantry spices, this one-pan wonder comes together quickly and keeps the kitchen cool. If you love a good chicken dinner with attitude, this one’s sure to earn a permanent spot in your summer rotation.

What Ingredients do I need?

Here are a list of ingredients along with a shopping list by category for your convenience.

Shopping List

Produce

• Thin-cut chicken breasts (might be labeled chicken cutlets)
• French green beans (You can use fresh or frozen)
• Sweet corn (fresh or frozen)
• Cherry tomatoes

Pantry

• Olive oil
• Cajun seasoning - I use this brand or this one which you can find in the local grocery store - or choose your favorite.
• Salt
• Black pepper

Substitutions and Variations

Simple Substitutions

One of the best parts about this Summer Cajun Chicken Skillet is how easy it is to adapt based on what you have on hand. Here are a few substitution ideas to make this dish work for your kitchen and your taste:

• Chicken: Thin-cut chicken breasts cook quickly, but you can also use boneless, skinless chicken thighs for extra juiciness. Just adjust the cook time slightly to ensure they’re fully done.

• Green Beans: Swap French green beans for regular green beans, snap peas, or even zucchini for a similar crisp-tender texture.

• Corn: Fresh sweet corn adds a great summer touch, but frozen corn works perfectly too—just thaw and pat dry before sautéing.

• Cherry Tomatoes: Grape tomatoes or chopped roma tomatoes are a great stand-in if that’s what you’ve got.

• Cajun Seasoning: No Cajun blend on hand? Mix up your own with paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne. You can also tone down the spice for a milder version.

• Add a Carb (if desired): While this is a low-carb meal on its own, you can easily serve it over rice, quinoa, or even mashed potatoes if you're feeding a mixed crowd.

Tasty Variations to Try

This skillet is a great base for experimenting with different flavors and ingredients depending on what’s in season—or what’s in your fridge! Here are a few ways to switch things up while keeping it just as quick and delicious:

• Add a Tangy Finish: A squeeze of fresh lemon or a sprinkle of crumbled feta on top adds a bright, tangy layer that pairs beautifully with the heat.

• Spice Swap: Want something smoky instead of spicy? Try a Southwest seasoning blend or smoked paprika in place of Cajun seasoning for a different flavor profile.

• Cheese, Please: Sprinkle a bit of shredded pepper jack or cheddar over the veggies and pop the skillet under the broiler for 2 minutes for a cheesy finish.

• Add Avocado: A few slices of fresh avocado or a spoonful of guacamole on top gives the dish a cooling, creamy contrast to the heat.

• Whole30 Variation:  To make this skillet Whole30-compliant, simply skip the corn and swap in another veggie (diced zucchini, bell peppers, or mushrooms)
• All the other ingredients are already Whole30-friendly—just be sure to check your Cajun seasoning blend for added sugar or non-compliant ingredients. 

Kitchen Tips for the Summer Cajun Chicken Skillet

• Use thin-cut chicken breasts for quick, even cooking. If you can’t find them, simply pound regular chicken breasts to about ½-inch thickness before seasoning.

• Don’t skip the seasoning! Cajun spice blends can vary, so taste yours before adding salt to avoid over-salting. Feel free to adjust the heat by adding a pinch of cayenne if you like it spicier.

• Blanch the green beans and corn to keep them crisp-tender before sautéing—this step locks in color and texture while speeding up the final skillet cook.

• Fresh veggies make a difference—if you can’t get fresh corn or green beans, frozen works great. Just thaw and pat dry to prevent sogginess.

• Keep the skillet hot when cooking veggies to get those tasty, lightly charred spots that add depth and a bit of smoky flavor. Stir gently to avoid breaking up the vegetables.

• Make it a one-pan meal by serving over cauliflower rice or alongside a fresh green salad for an easy low-carb dinner with minimal cleanup.

What to Eat With Your Cajun Skillet

This skillet is packed with protein and veggies, so it can totally stand on its own—but if you’re looking to round out the meal or feed a bigger crowd, here are some delicious pairings to consider:

• Cauliflower Rice or Zucchini Noodles: Keep it low-carb with a light, veggie-based side that soaks up all those bold Cajun juices.

• Crusty Bread or Cornbread: For those not counting carbs, a slice of warm bread is perfect for sopping up the flavorful pan drippings.

• Simple Green Salad: A crisp romaine or arugula salad with a zesty vinaigrette adds brightness and balances the spice.

• Roasted Potatoes or Sweet Potato Wedges: If you're craving something heartier, roasted potatoes with a dusting of Cajun seasoning are a perfect match.

• Grilled Peaches or Pineapple: For a sweet summer finish, serve grilled fruit on the side or even as a light dessert!

Leftover Remix: Make It New Again

Got leftovers? Good news—this dish is just as tasty the next day, and even better when repurposed into something new. Here are a few easy ways to remix your Cajun chicken and veggies into a fresh meal:

• Low-Carb Power Bowl: Slice the leftover chicken and pile it over cauliflower rice with the sautéed veggies. Add avocado, a drizzle of hot sauce or ranch, and a squeeze of lime for a flavor-packed lunch.

• Stuffed Bell Peppers: Chop the chicken and mix with leftover veggies, a bit of shredded cheese, and a spoonful of salsa. Stuff into halved bell peppers and bake at 375°F for 20–25 minutes.

• Wrap It Up: Roll everything into a low-carb tortilla with a smear of hummus or spicy mayo for a quick and satisfying wrap.

• Omelet or Scramble: Dice the leftovers and toss them into an egg scramble or omelet for a bold, savory breakfast.

    Equipment You May Need    

• 10" Cast Iron Skillet - These are perfect for cooking everyday
• 12" Cast Iron Skillet - A bigger size that will allow you to cook more
• Platter - great for serving

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