Prep the veggies

• Dice 3 small cucumbers, a handful of cherry tomatoes and half a red onion.
• Set the veggies aside in a large bowl.

Make the green sauce

• Add 2 scallions (ends trimmed), a handful of parsley, a handful of cilantro, 1 de-seeded jalapeño and 2 garlic cloves to a blender.
• Add a spoonful of greek yogurt (or cottage cheese).
• Squeeze in half a lemon or add a splash of red wine vinegar / cornichon juice.
• Season with extra virgin olive oil, salt and pepper.
• Blend until smooth and bright green.

Cook the steak

• Bring the steak to room temperature.
• Season with salt and pepper on both sides.
• Cook the strip steak or ribeye to your liking with salt, pepper and garlic.
• Rest the steak before slicing.

Assemble the salad

• Add white beans and half an avocado to the veggies.
• Slice the rested steak and add it to the bowl.
• Drizzle the green sauce over everything.
• Add a pinch of salt to the veggies and top with fresh parsley.
• Plate everything together and enjoy.