Green Goddess Salad

This delicious green goddess salad is fresh and full of flavor. Various types of lettuce and seasoned flat iron steak are served with fresh corn, cherry tomatoes and english cucumbers. Serve it with the creamy green goddess dressing.

Looking for more salad recipes? Try my strawberry feta salad, chimichurri steak salad or buffalo chicken salad.

This is one of my most favorite salads! I've been making it and serving it to my family on repeat for the past year.

My favorite thing about it has to be the green goddess dressing. It is so delicious and I could just sit down to a dinner of it, salad or no salad.

The dressing has a greek yogurt base with lemon juice and fresh herbs. It's made with chives, green onion, cilantro and basil. All you need is a blender or (I prefer) an immersion blender to mix it up and turn it into a smooth dressing.

The rest of the salad is pretty straightforward. It's a flat iron steak, cooked to your preference, tomatoes, corn and cucumber. The lettuce is a base of romaine, butter lettuce and kale.

Continue to Content

Green Goddess Salad

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

This delicious green goddess salad is fresh and full of flavor. Various types of lettuce and seasoned flat iron steak are served with fresh corn, cherry tomatoes and english cucumbers. Serve it with the creamy green goddess dressing.

Print

Ingredients

• 1 ½ lb flat iron steak
• 2 ears corn on the cob
• 1 head romaine lettuce, chopped
• 1 head butter lettuce, chopped
• 3 large stalks kale, chopped
• 12 oz cherry tomatoes, cut in half
• 1 english cucumber, chopped

Green Goddess Dressing

• 5 oz greek yogurt
• 2 oz sunflower oil
• ½ lemon, juiced
• ⅛ tsp salt
• ⅛ tsp pepper
• 2 tbsp chives, chopped
• 1 stalk green onion, chopped
• ½ c cilantro, loose packed, chopped
• 6 large basil leaves, chopped

Instructions

1. To make the dressing add everything in to a blender jar or bowl and use an immersion blender to get it smooth and creamy. Put in the fridge to chill.
2. Salt and pepper the steak. Add some high heat oil to a cast iron skillet on med/high heat. Cook for 4 minutes on each side for medium rare, increase cooking time if desired. Let the steak rest for 10 minutes on a cutting board. Slice into strips.
3. Boil the corn on the cob for 3-4 minutes. Let cool and carefully cut the kernels off.
4. In a large salad bowl add the lettuce, cherry tomatoes, cucumber, corn and steak. Pair it with the green goddess dressing.

Notes

1. Any flavorless oil will work for the dressing. Do not use olive oil or other strong oils.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Pre-Seasoned Cast Iron Skillet 10.25"

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 518Total Fat: 30gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 114mgSodium: 286mgCarbohydrates: 22gFiber: 7gSugar: 8gProtein: 42g

This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please click on the stars to leave a rating and review for this recipe! Tag me on instagram if you share a photo, @moderncrumb #moderncrumb.