Hey there, it's Lacey with A Sweet Pea Chef,and if you are trying to eat healthy but you are really tired of buying those not goodfor you highly processed salad dressings from the store, I'm going to show you a creamyavocado-cilantro dressing that we're going to add to the top of a delicious cobb saladtoday.
So let's get started.
First, we are going to make the avocado-cilantrodressing.
So, to do this we're going to combine one avocado, a third of a cup plain Greekyogurt, a cup of fresh cilantro leaves, one half teaspoon garlic powder, a half a teaspoonsea salt, and a tablespoon freshly squeezed lime juice, plus one cup almond milk, eitherin a food processor or in a blender.
Now we are going to blend together until smooth.
If the consistency isn't pourable you can always add a touch more almond milk to loosenit up.
Now set the dressing aside while we prepare the rest of the steak cobb salad.
In a medium skillet, cook two to three slicesof bacon over medium-high heat until they're crispy.
Once they're nice and crispy go aheadand remove from that pan and cool, and then break into crumbles and then set aside.
To hard boil the eggs place one to two eggsin a pot and cover with cold water by about an inch, bring to a rolling boil and thencover, remove from the heat, and then set aside for 8 to 10 minutes.
Then drain, coolin iced water, and then peel.
For this recipe you can pretty much use anysteak you like, my favorites are ribeye, New York strip or tri-tip.
Today I'm going tobe using a New York strip steak, which is a little bit leaner than a rib eye.
Seasonthe steak with a half a teaspoon kosher salt and about a quarter teaspoon ground blackpepper.
Then we are going to cook in a tablespoonof olive oil over medium-high heat until it's well browned on both sides, which should takeabout 6 to 8 minutes per side.
You can also check to make sure that the internal temperaturereaches a good 145 degrees Fahrenheit.
Once it's cooked remove from the heat and allowto rest a few minutes, and then slice it into bite size pieces.
To assemble the salad, start by filling yoursalad bowl with your mixed baby greens then adding in the bacon crumbles, some diced avocado,fresh tomato, the hard-boiled eggs, garbanzo beans, the steak, and the gorgonzola crumbles,all in separate small piles on top.
Now the moment we've all been waiting for,the time to drizzle this tasty avocado-cilantro dressing all over this delicious cobb salad.
This is one healthy, high protein, and filling salad that is great for any night of the week.
If you'd like more quick, easy, and healthydinner ideas click the link to get my free 5-day meal plan which also has a super helpfulgrocery list.
And if you haven't yet subscribed, make sure to click the subscribe button rightnow so you never miss my new weekly recipe videos.
Thanks, I'll see you next time.
I can just tell I'm like.
Was that good? Than a tenderloin.
I don't know what to do.