Description
Indulge in the vibrant flavors of this Steak Cobb Salad with Creamy Avocado Dressing, a perfect blend of hearty ingredients that delight the senses. This salad combines tender, juicy steak with fresh vegetables and a rich, creamy dressing, making it an ideal choice for both quick weeknight dinners and special gatherings. Packed with protein and healthy fats, this dish not only satisfies your hunger but also fuels your body with wholesome nutrients. Customizable to fit your taste preferences, it’s a fantastic option for meal prep—just assemble the ingredients ahead of time and add the dressing when you’re ready to enjoy!
Ingredients
Scale
- 1.25 lbs flank steak (or strip steak)
- 8 large eggs (hardboiled and peeled)
- 8 cups romaine lettuce (roughly chopped, or preferred greens)
- 1 cup cherry tomatoes (sliced in half)
- 1 small red onion (thinly sliced)
- 1 large avocado (thinly sliced)
- 1 medium ripe avocado (for dressing)
- 1/3 cup Kite Hill almond milk Greek yogurt (or Kite Hill sour cream)
- 1/4 cup + 2 tablespoons plain almond milk (or water)
- 1/3 cup cilantro leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt (or more, to taste)
- 2 tablespoons fresh lime juice
- Sea salt and cracked black pepper
- 1 tablespoon avocado (or olive oil)
Instructions
- Cook bacon until crispy and hardboil eggs.
- Season the steak with salt and pepper; grill it over medium-high heat for about 3 minutes per side until medium rare. Let it rest covered for a few minutes.
- In a large bowl, layer chopped greens, sliced tomatoes, onions, hardboiled eggs, crumbled bacon (if using), and sliced avocado.
- Slice the rested steak against the grain and place it on top.
- Blend dressing ingredients until smooth; drizzle over salad or serve on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 210mg