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Green goddess steak salad with kale and roasted carrots
20-Minute Meal

Green goddess steak salad with kale and roasted carrots

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

2 Servings, 780 Calories/Serving

20 – 30 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.

In your bag

  • 1 or 2 carrots (about 6 ounces total)
  • Carrot spice blend (cumin - coriander)
  • 1 red onion
  • 1 lime
  • 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)
  • 1 bunch kale (about ½ pound)
  • 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 red onion in your fridge comes in handy for salads and sandwiches or adding to a cheese plate.

Nutrition per serving

Instructions

1

Prep and roast the carrots

Heat the oven to 400°F.
  • 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 with salt and pepper. Spread in an even layer and roast, stirring halfway through, until tender and lightly browned, 15 to 20 minutes.
While the carrots roast, prepare the rest of the meal.

2

Marinate the red onion

  • Peel and thinly slice the red onion.
  • Juice the lime.
In a small bowl, stir together the onion and lime juice. Let stand, stirring occasionally, while you prepare the steak.

3

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 tablespoon oil until hot but not smoking. 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. Transfer to a cutting board to rest for 5 minutes, then cut the steak crosswise into ¼-inch-thick slices.
While the steak cooks and rests, start assembling the salad.

4

Assemble the salad

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

5

Serve

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

Calories: 780, 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.