Bright Steak Salad with Avocado & Citrus Vinaigrette – Riverbend Cattle Company

Ingredients

• 5 oz leftover Riverbend Cattle Co. flank steak, sliced
• 3 cups mixed greens
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice + 1 tsp orange zest
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste