Steak Cobb Salad with Creamy Avocado Cilantro Dressing | A Sweet Pea Chef

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta is lower in calories while still providing a tangy flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is leaner, while pancetta provides a similar flavor profile.

steak

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is lower in fat, while ground beef can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is often less expensive.

Combine 1 avocado, 1/3 cup plain Greek yogurt, 1 cup fresh cilantro leaves, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1 tablespoon lime juice in a blender with 1 cup almond milk and blend until smooth.

Set the dressing aside.

In a medium skillet, cook 2-3 slices of bacon over medium-high heat until crispy, then remove and crumble.

To hard boil 1-2 eggs, cover with cold water in a pot, bring to a boil, cover, remove from heat, and let sit for 8-10 minutes before cooling in iced water and peeling.

Season 1 New York strip steak with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

Cook the steak in 1 tablespoon olive oil over medium-high heat for 6-8 minutes per side until browned and internal temperature reaches 145°F.

Let the steak rest for a few minutes before slicing into bite-sized pieces.

Assemble the salad by filling a bowl with mixed baby greens, adding bacon crumbles, diced avocado, fresh tomato, hard-boiled eggs, garbanzo beans, and steak in separate piles on top.

Drizzle the avocado-cilantro dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens