Tired of eating salads that aren’t filling?
Want some tasty, healthy salad goodness?
If you said, “Yes!” to any or all of the above questions, I have the solution for you. Try this healthy steak cobb salad with (the most deliciously scrumptious ever) creamy avocado cilantro lime salad dressing.
If you said, “No,” however, then I think you’ll still love this salad and let me share with you why…
One. This steak cobb salad is vibrant and fresh.
Two. This steak cobb salad is actually filling – which is a major complaint I have with eating a salad for a meal. I need meat (read: lean protein) and lots of goodies in my salad. I want variance and textures and flavors, people.
Three. This steak cobb salad is pretty friggin’ delicious. So even if you don’t much care for “healthy” food, you’ll still love every single minute of this meal.
Four Through Seven. Avocado Cilantro Lime Dressing. In other words: Yaaaas.
This salad makes a great lunch or healthy weeknight dinner. For realz.
I like using New York strip steak because it’s leaner than ribeye, but still flavorful, though any steak will do. Heck even chicken would work. The major idea here is to include a lean protein to fill you up, nourish your body, and make your tastebuds (and waistline!) healthy.
Hard not to love that!
Steak Cobb Salad
- 2 slices bacon
- 1 New York strip steak
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 8 cups mixed baby greens slightly packed
- 1 avocado pitted and diced
- 1 vine-ripened tomato diced
- 1/3 cup garbanzo beans drained
- 2 tbsp gorgonzola crumbles
- 2 hard boiled eggs
- 1 avocado pitted and peeled
- 1/2 cup plain greek yogurt
- 1 cup plain almond milk
- 1 cilantro bunch leaves only
- 1/2 tsp garlic powder
- 1/2 teaspoon sea salt
- 1 tbsp lime juice
- Blend together until smooth. If the consistency is not pourable, add a touch more almond milk.
- Okay set the dressing aside while we prepare the rest of the salad.
- In a skillet, cook 2-3 slices of bacon over medium-high heat until crispy. Once it’s nice and crispy, remove from pan cooled. Then, break it into crumbles and set aside.
- To hard-boil the eggs, place 1-2 eggs in a pot and cover with cold water by about 1 inch. Bring to a rolling boil, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Season the steak with the kosher salt and pepper and cook in the olive oil over medium-high heat until well-browned on both sides, about 6-8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.
- Once cooked, remove from heat, allow to rest a few minutes, and then slice.
- To assemble the salad, start by filling your salad bowl with mixed baby greens and then adding the bacon crumbles, some diced avocado, fresh tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles in separate, small piles on top.
This post contains affiliate links for products I use regularly and highly recommend.
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