Green Goddess steak salad with kale

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 700 Calories/Serving, 20 Minutes

Herb-packed Green Goddess dressing is enjoying a richly deserved comeback. A California classic, it’s said to have originated at San Francisco’s iconic Palace Hotel in the 1920s, inspired by the William Archer play of the same name. Ours is based on Primal Kitchen’s paleo mayonnaise, which is made with avocado oil and organic eggs.


  • 1/4 pound carrots
  • Carrot seasoning blend (cumin - coriander)
  • 1 red onion
  • 1 lime
  • Two 6-ounce top sirloin steaks
  • 1 bunch kale
  • 1 d’Anjou pear
  • Sun Basket paleo Green Goddess dressing (Primal Kitchen paleo mayonnaise - anchovies - apple cider vinegar - scallions - parsley - fresh garlic - salt)



Roast the carrot

Heat the oven to 400°F.
  • Scrub or peel the carrot and trim off the ends; cut the carrot in half lengthwise, then crosswise on the diagonal into ½-inch lengths.
On a sheet pan, combine the carrot, carrot seasoning blend, and 2 to 3 teaspoons oil, and season with salt and pepper. Toss to coat and spread in an even layer. Roast in the oven, stirring once halfway through, until tender and lightly browned, 15 to 20 minutes.
While the carrot roasts, prepare the onion and steaks.


Marinate the red onion

  • Peel and thinly slice the red onion.
  • Juice the lime.
In a small bowl, combine the red onion slices and lime juice and stir to coat. Let marinate, stirring occasionally, while you cook the steaks.


Cook the steaks

  • Pat the steaks dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for at least 5 minutes, then cut the steaks crosswise into ¼-inch-thick slices.
While the steaks cook and rest, start assembling the salad.


Assemble the salad

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Cut the pear into quarters, cut away the core, then cut the fruit into ¼-inch-thick slices.
In a large bowl, combine the kale, pear, and the marinated onions, including the lime juice. Add the roasted carrot and 2 tablespoons oil and toss to combine. Season to taste with salt and pepper.



Transfer the salad to individual bowls, top with the steak, and drizzle with half the Green Goddess dressing. Serve the remaining dressing at the table.

Nutrition per serving: Calories 700, Protein: 40 g, Total Fat: 41g, Monounsaturated Fat: 26 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 95 mg, Carbohydrates: 45 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 750 mg

Contains: eggs, fish

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