The Ultimate Summer Salad: Steak Cobb with Creamy Avocado Dressing

As the days get longer and the sun starts showing off a little more, I find myself craving something cool, fresh, and still super satisfying. You know what I’m talking about—when it’s way too hot to turn on the oven, but you still want to eat something hearty that doesn’t feel like you’re settling. That’s where this Steak Cobb Salad with Creamy Avocado Dressing comes in.

I’ve always had a soft spot for a good salad once summer hits full swing. Maybe it’s the crunch of fresh greens or the way a cold forkful of avocado and tomato just hits different when the temps are climbing. But what really seals the deal for me? A salad that eats like a meal. This one checks every box: smoky bacon, juicy steak, creamy avocado, and the most addicting avocado-cilantro-lime dressing that also happens to be dairy-free. It’s a salad that knows how to do summer right.

Whether you're grilling on the weekend or just trying to beat the heat with something wholesome and easy, this salad is ready to be your go-to. It’s Whole30, keto, and paleo-friendly, but honestly, even if none of those labels matter to you, you’ll still be hooked by the first bite.

Let’s get into it!

🥗 Steak Cobb Salad with Creamy Avocado Dressing

{Whole30, Keto, Paleo, Dairy-Free}
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 26 minutes
Servings: 6

Ingredients

For the Salad:

• 1.25 lbs flank steak or strip steak

• Sea salt and cracked black pepper

• 1 tablespoon avocado or olive oil

• 8 slices nitrate-free bacon (sugar-free for Whole30)

• 4 large eggs, hardboiled and peeled

• 8 cups romaine lettuce, roughly chopped (or greens of choice)

• 1 cup cherry tomatoes, halved

• 1 small red onion, thinly sliced

• 1 large avocado, thinly sliced

• Optional: Blue cheese crumbles (omit for Whole30 or dairy-free)

For the Creamy Avocado Dressing:

• 1 medium ripe avocado

• 1/3 cup Kite Hill almond milk Greek yogurt or sour cream

• 1/4 cup + 2 tbsp plain almond milk or water

• 1/3 cup fresh cilantro leaves

• 1 tsp garlic powder

• 1/2 tsp sea salt (or more, to taste)

• 2 tbsp fresh lime juice

Instructions

1. Prep Ahead:
   Cook the bacon until crispy and crumble it once cooled. Hardboil and peel your eggs. (See tips below for methods!)

2. Cook the Steak:
   Season steak on both sides with sea salt and cracked black pepper.
   Heat a cast iron skillet or grill over medium-high heat and drizzle in oil.
   Once hot and slightly smoking, sear the steak for about 3–4 minutes per side, depending on thickness and desired doneness. Use a meat thermometer if needed:

   • 130–135°F for medium-rare

   • 135–145°F for medium

   Remove from heat, cover with foil, and let rest for 10 minutes.

3. Assemble the Salad:
   In a large bowl or platter, layer your chopped greens, tomatoes, red onion, eggs, bacon, and avocado.
   Slice your rested steak and lay it over the top. Add blue cheese crumbles if using.

4. Make the Dressing:
   Blend all dressing ingredients in a high-speed blender until smooth and creamy. Adjust salt or lime to taste.

5. Serve:
   Drizzle dressing over salad or serve it on the side. Dig in and enjoy!

Notes & Tips

• Oven Bacon Tip: Lay bacon on a parchment-lined baking sheet and bake at 400°F for 16–20 minutes until crispy, and you can fold in half to fit more on a baking sheet. Drain on paper towels.

• Perfect Hardboiled Eggs: Place eggs in a pot, cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 16–18 minutes. Transfer to an ice bath to cool, then peel.

This salad is basically summer in a bowl. It’s bold, fresh, filling, and feels like a treat—even though it’s totally good for you. Try it out for your next weeknight dinner, summer BBQ, or meal prep session. I promise you’ll be coming back for seconds (and maybe even licking the spoon after that dressing).

Let me know how it turns out, and tag me if you make it—I'd love to see your version!