This delicious green goddess salad is fresh and full of flavor. Loaded with kale, seasoned steak, roasted sweet potato, 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 salad is a hit at our house. The thing the boys love most about it, is how hearty and filling it is. Hockey player approved.
The green goddess dressing is the star. It's so addicting.
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.
Green Goddess Salad
This delicious green goddess salad is fresh and full of flavor. Loaded with kale, seasoned steak, roasted sweet potato, fresh corn, cherry tomatoes and english cucumbers. Serve it with the creamy green goddess dressing.
Ingredients
- 1 ½ lb flat iron steak
- 1 ear corn on the cob (or frozen)
- 5 large stalks kale, chopped
- 12 oz cherry tomatoes, halved
- 1 english cucumber, chopped
- 2 sweet potatoes
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
- To make the dressing add everything to a jar and use an immersion blender to get it smooth and creamy. Put in the fridge to chill.
- Cube the sweat potatoes and put them on a sheet pan. Drizzle with olive oil, salt, pepper, onion powder and garlic powder. Roast in the oven at 425 until a fork pierces easily through.
- 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 15 minutes on a cutting board. Cut the steak.
- Cook the corn. Let it cool and carefully cut the kernels off. Alternatively you can use frozen corn, thawed.
- To your bowls at the chopped kale, cherry tomatoes, cucumber, corn, sweet potato and steak. Spoon on some dressing.
Notes
- Any flavorless oil will work for the dressing. Do not use olive oil or other strong oils.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 702Total Fat: 38gSaturated Fat: 10gUnsaturated Fat: 28gCholesterol: 142mgSodium: 361mgCarbohydrates: 39gFiber: 7gSugar: 16gProtein: 53g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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