35-ouncecontainers spinach and arugula salad blend
2medium ripe avocados,halved, pitted, peeled, and sliced
4slices Whole30-compatible bacon,crisp-cooked and crumbled
1medium red onion,thinly sliced and rings separated
1/2cupcoarsely chopped pecans
Make the Peach Vinaigrette
In a blender or food processor, combine the peach, garlic, olive oil, vinegar, 1 teaspoon salt, pepper, mustard, and 1 tablespoon coconut aminos. Cover and blend or process until well combined. Store in an airtight container in the refrigerator until ready to serve.
Make the Salad
In a small bowl, combine the 1⁄2 cup coconut aminos, 1 teaspoon salt, pepper, and garlic powder. Place the steak in a large resealable plastic bag; add the marinade. Seal and turn to coat the steak. Marinate in the refrigerator, turning occasionally, at least 1 hour or up to overnight.
Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Arrange the steak on the grill rack. Grill, turning once halfway through, until cooked to desired doneness, 12 to 15 minutes for medium (145°F).
Transfer the steak to a cutting board; tent loosely with foil to rest, 5 minutes. Thinly slice the steak against the grain.
Meanwhile, brush the peaches with the avocado oil; arrange on the grill rack, cut sides down. Grill until the peaches have grill marks, rotating once halfway through, 5 to 6 minutes.
To serve, divide the salad blend among 8 serving plates. Top with the steak, avocado, peaches, bacon, onion, and pecans. Drizzle with the vinaigrette.
Tip: Store any leftover vinaigrette in an air- tight container in the refrigerator for up to 1 week.