Rainbow Radish & Steak Salad with Coconut-Lime Drizzle

For the Salad Base

• 3 cups mixed greens (arugula, romaine, baby spinach)
• 1 small watermelon radish, thinly sliced into petals
• 1 small sweet potato, peeled and sliced into rounds
• ½ avocado (optional), sliced

For the Steak

• 6 oz flank steak or sirloin
• 1 tbsp olive oil
• Salt & pepper, to taste
• ½ tsp smoked paprika
• ½ tsp garlic powder

Coconut-Lime Drizzle (Dairy-Free “Ranch”)

• ⅓ cup full-fat coconut cream
• 1 tbsp fresh lime juice
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt, to taste
• Optional: 1 tsp chopped fresh herbs (dill, chives, or parsley)

Optional Crunchy Topping

• ¼ cup crispy roasted chickpeas or sunflower seeds (ensure gluten- and soy-free)