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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

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

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)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

Serve

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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