Description

Indulge in a delicious Steak Cobb Salad with Creamy Avocado Dressing that’s perfect for any meal. This vibrant salad combines tender, juicy steak with crispy bacon and fresh vegetables, topped with a rich avocado dressing that adds creaminess without dairy. Ideal for those following Whole30 or Keto diets, this recipe is not only packed with flavor but also nutritious, making it a satisfying choice for health-conscious eaters. Whether you’re preparing lunch or dinner, this salad is easy to customize with your favorite toppings and is great for meal prepping throughout the week.

Ingredients

Scale

1.25 lbs flank steak
Sea salt and cracked black pepper
1 tablespoon avocado (or olive oil)
8 slices nitrate-free bacon
4 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)
Blue cheese crumbles (only if dairy is okay – not for Whole30)
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

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Instructions

Cook bacon until crispy and hardboil eggs.
Season steak with salt and pepper; cook in a hot skillet for about 3 minutes per side for medium rare.
Let the steak rest before slicing thinly against the grain.
In a large bowl, layer romaine lettuce, tomatoes, onions, eggs, bacon, and sliced avocado.
Blend dressing ingredients until smooth; drizzle over the salad or serve on the side.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling/Frying
Cuisine: American

Nutrition

Serving Size: 1 salad (approx. 400g)
Calories: 600
Sugar: 3g
Sodium: 980mg
Fat: 40g
Saturated Fat: 10g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 10g
Protein: 38g
Cholesterol: 260mg