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Ingredients 1 pound boneless ribeye steak salt and pepper 1012 cups chopped little gem or romaine lettuce 1/2 cup castelvetrano olives, halved 4 oz feta cheese, crumbled 1 large avocado, diced 1 cup crispy chickpeas (store bought is fine) 1/2 cup thinly sliced radish 1/2 cup English cucumber, sliced into half moons 1/3 cup pumpkin seeds 1/4 cup thinly sliced green onion fresh basil and mint, for garnish Green Goddess Dressing 1/2 cup parsley 1/4 cup basil 1/4 cup tarragon 1/4 cup dill 1/4 cup mint 2 green onions 1 cup whole milk greek yogurt zest and juice of 1 lemon 1 teaspoon dijon mustard 1 teaspoon honey 2 cloves garlic 1/2 tablespoon Worcestershire sauce 1/4 cup olive oil 1/2 teaspoon salt, plus more to taste 1/4 teaspoon black pepper, plus more to taste Instructions Prep the steak: Remove the steak from the fridge 30-45 minutes before youre ready to cook

Balsamic Vinaigrette: I make this one all the time

The beauty of Spring and Summer come to life in this bold yellow puff sleeve dress

An asymmetrical seam detail along the skirt draws the eye to a high side slit, adding just the right touch of drama