This Green Goddess Steak Salad with Kale Recipe is bursting with flavor. Find out how to make it even easier than you'd think. |

Green Goddess Steak Salad with Kale – Sun Basket

This Green Goddess Steak Salad with Kale Recipe is bursting with flavor. Find out how to make it even easier than you'd think.

Course Salad
Cuisine Beef, Gluten-Free, Paleo, Whole30
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 432 kcal


  • 3 tbsp olive oil
  • 1 large carrot
  • Carrot spice blend: cumin and coriander*
  • 1 red onion
  • 1 lime
  • 2 6- ounce top sirloin steaks
  • 1 bunch kale
  • 1 Fuji apple
  • Sun Basket Green Goddess dressing**
  • Sea salt and black pepper


  1. Prep and cook the carrots.
  2. 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 pieces. On a sheet pan, combine the carrots, carrot spice blend, and 1 to 2 teaspoons oil, and season with salt and pepper. Toss to coat and spread in an even layer. Roast, stirring once halfway through, until tender and lightly browned, 15 to 20 minutes. While the carrots roast, prepare the onion and steaks.
  3. Marinate the red onion.
  4. 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 cook the steaks.
  5. Cook the steaks.
  6. Pat the steaks 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. 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.
  7. Assemble the salad.
  8. 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, and all the lime juice. Add the carrots and 1 to 2 tablespoons oil and toss to combine. Season to taste with salt and pepper.
  9. Serve.
  10. 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.

Recipe Notes

*To make your own carrot spice blend, combine about 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander.

**Sun Basket sends the Green Goddess dressing already made which is a huge time-saver. Ingredients are Primal Kitchen mayo, anchovies, apple cider vinegar, scallions, parsley, garlic, and salt. Feel free to experiment with making your own or substitute whatever dressing you'd like.

Nutrition Facts
Green Goddess Steak Salad with Kale – Sun Basket
Amount Per Serving
Calories 432 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g20%
Cholesterol 69mg23%
Sodium 100mg4%
Potassium 887mg25%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 13g14%
Protein 27g54%
Vitamin A 7990IU160%
Vitamin C 54mg65%
Calcium 88mg9%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.