Green goddess steak salad with roasted carrots

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Green goddess steak salad with roasted carrots

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 790 Calories/Serving

20 Minutes

Perhaps the healthiest as well as the most delicious green goddess salad you’ll ever experience, this paleo-friendly take unites the iconic dressing with fresh kale and sliced seared steak.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 red onion
  • 1 lime
  • 1 or 2 carrots (about 6 ounces total)
  • Carrot spice blend (coriander - cumin)
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • ½ pound kale
  • 1 apple (such as Fuji)
  • Sun Basket paleo green goddess dressing (paleo mayo - fresh parsley - apple cider vinegar - scallions - anchovies - fresh garlic - salt)

Chef's Tip

Having extra pickled onion in your fridge comes in handy for garnishing salads and sandwiches or adding to a cheese plate.

Nutrition per serving

Calories: 790, Protein: 46g (92% DV), Fiber: 10g (40% DV), Total Fat: 52g (80% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2g, Saturated Fat: 8g (40% DV), Cholesterol: 150mg (50% DV), Sodium: 770mg (32% DV), Carbohydrates: 42g (14% DV), Total Sugars: 19g, Added Sugar: 0g (0% DV).
Contains: Eggs, Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Pickle the onion

Heat the oven to 400°F.
  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Juice the lime.
In a medium bowl, combine the onion and 2 tablespoons [¼ cup] lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and roast the carrots

  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into ½-inch-thick slices.
On a sheet pan, toss the carrots with the carrot spice blend and 1 to 2 teaspoons oil; season generously with salt and pepper. Spread in an even layer and roast until tender and lightly browned, 15 to 20 minutes.
While the carrots roast, prepare the steak.


Prep and cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Add more oil between batches if needed. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices.
While the steak cooks and rests, prepare the salad.


Assemble the salad

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Cut the apple into quarters lengthwise and cut away the core. Cut the fruit into ¼-inch-thick slices.
In a large bowl, toss together the kale, apple, roasted carrots, 1 to 2 tablespoons [2 to 3 TBL] oil, the lime juice from the pickled onion, and as much pickled onion as you like (save the rest for another use). Season to taste with salt and pepper.



Transfer the salad to individual plates, top with the steak, and drizzle with half the green goddess dressing. Serve the remaining dressing on the side.

Kids Can!

  • Juice the lime.
  • Toss the carrots with oil and seasonings.
  • Strip the kale leaves from the stems.
  • Toss the salad.

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