Pesach London Broil Salad
This Pesach London Broil Salad is adapted from our year-round, all-time favorite London broil salad—and it is one of our favorite protein-packed salad recipes. It’s fresh, satisfying, and elevated enough for special occasions, yet simple enough to enjoy anytime.
Serving Ideas
This salad is incredibly versatile. You can serve it in a large salad bowl, family-style or plate it individually for an appetizer.Â
More Than One Way to Enjoy It
One of the best things about this recipe is how flexible it is:
- The London broil can be served on its own as a delicious main dish.
- The salad without the meat is delicious on its own.
- It’s a great way to use up leftover meat in a fresh and exciting way
A Complete Meal in One Bowl
With protein, healthy fats, and fresh vegetables all in one dish, this salad truly is a complete meal. It’s filling without being heavy and feels just as appropriate for a casual dinner as it does for a special gathering.
For an easy way to make this London Broil Salad look gourmet, use an angled bowl to serve.
Pesach London Broil Salad
Ingredients
Ingredients
- 1-2 lbs london broil
- 16 oz lettuce shredded
- 1 can hearts of palm sliced
- 1 avocado diced
- ½ container grape tomatoes halved
- ½ purple onion sliced
- handful slivered or sliced almonds
Marinade
- â…“ cup orange juice
- â…“ cup honey
- â…“ cup kosher l'pesach soy sauce
- 1 tsp garlic powder
Dressing
- ½-¾ cup sugar
- â…“ cup kosher l'pesach vinegar
- 1 tsp kosher l'pesach mustard
- 1 tsp salt
- 2 tsp dried minced onion
- ½ cup oil
Instructions
- Place all the marinade ingredients in a gallon-size ziplock bag.
- Add the meat to the bag and marinate in the refrigerator for a couple of hours.
- Preheat oven to broil.
- Transfer meat to a pan and broil for 10 minutes on each side.
- Cover and bake an additional 15 minutes.
- Remove from oven and allow to cool, then slice into thin strips.
- Assemble salad in a large bowl.
- Combine dressing ingredients in a small container and pour over salad immediately before serving.
