To make the salad dressing, combine the avocado, plain greek yogurt, fresh cilantro leaves, garlic powder, sea salt, lime juice, and almond milk either in a food processor or a blender.
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.
Steak Cobb Salad With Creamy Avocado Cilantro Dressing
Amount Per Serving (1 salad)
Calories 478Calories from Fat 302
% Daily Value*
Saturated Fat 9.9g50%
* Percent Daily Values are based on a 2000 calorie diet.