My motto when it comes to lunch is quick and delicious. We usually prepare a rather large and lengthy breakfast so the rest of the meals for the day are kept simple, often consumed as leftovers. 

Two of my favorite foods to prep on the weekends for the week are grilled steak and salmon. If you aren't a fish-lover, you should really try grilling your salmon. The flavor is fantastic and goes so well over some greens during lunch. 

The steak can be sliced and eaten cold on this salad or warmed up, eaten over cold white rice or sweet potatoes with a side of avocado, or in a romaine wrap with avocado oil mayo and vegetables of choice. Cold white rice is not considered a carbohydrate, but yet a resistance starch and prebiotic food once it's cooled (yah sushi!). 

The only thing I "cooked" for this salad yesterday were the soft-boiled eggs. I simply boil some water, put eggs in once water is boiling, and then set timer for 5-7 minutes depending on the size of the egg. 

I followed up the salad with 2 pieces of dark chocolate (85% cacao) for dessert! 

Steak N' Egg Avocado Salad

-1 and 1/2 cups broccoli rabe greens + shoots (these are dark leafy greens with small, baby stalks of broccoli attached to them; i found mine at whole foods; spinach and any form of broccoli can be substituted)
-4 to 5 slices of strip steak (or steak of choice; grilled ahead of time)
-1-2 soft-boiled eggs, sliced
-2 T sunflower seeds
-1-2 stalks of green onions, sliced
-1/2 avocado, sliced
-primal ranch dressing
-fresh pepper and salt to taste

Place greens on a large plate. Layer the remaining ingredients on top. Serve with ranch dressing or dressing of choice! Get 25% off + FREE Shipping at Thrive Market.