Updated: May 20, 2020
I have a confession....
Eating salads is hard for me.
I wish it wasn't. I wish I LOVED them all the time, that I craved them, that I could eat them everyday and feel so happy and full of salad stuff.
It's just not the case. I go in waves. Sometimes they sound amazing, other times I will go weeks without having one because they don't sound good.
But I know they are helpful for our body in so many ways. I believe it's important to have greens everyday for a number of reasons. One of them is that they help push things along in our digestive system, particularly when they are raw. And salads are perfect for topping with other raw plants.
It just makes sense that as someone that believes getting a diverse amount of plants into your system daily is the key to health, that I would be obsessed with salads. But usually I'm not which is very sad.
When I'm not particularly in the mood for a salad but I know my body needs one, I have one solution...
Top the salad with things I love and that sound good.
Sometimes it's a favorite cheese, other times it's a candied nut, possibly smoked salmon or grilled steak, or sometimes a combo of all of the above! Suddenly I'm excited about my salad options and I load up my bod with healthy food and a sprinkle of less than healthy food. I think the positive outweighs the negative.
This Real Food Cobb Salad recipe is a product of a salad slump. I wasn't feeling salads but it had been weeks since I had had one. It was time. So I put my creativity cap on and made something that truly sounded delicious because of the yummy toppings, but would still get the oh-so important raw plants into my belly.
The salad starts with a big ol' base of mixed greens. It's a combo of a spicy mixed greens medley and shredded cabbage. (If I'm gonna do a salad, I'm gonna put a few kinds of greens in there. Remember, diverse fiber/plants=healthier gut=healthier you.) Next up is a boatload of shredded radishes and some cherry tomatoes, just to add a little flavor, crunch, and more plants. Mixed in with all this plant goodness is a honey mustard vinaigrette that adds a little sweetness but isn't over powering. Now comes the fun part- the salad is topped with a hard boiled egg, gorgonzola cheese, and a few slices of seasoned steak, cooked just the way I like it.
And just like that, I'm craving this salad for lunch and dinner for weeks on end.
Here is the recipe for this rad salad that I hope will have you craving salads daily.
Real Food Cobb Salad
Makes 2 salads, takes about 20 minutes
4 cups greens of choice
2 cups cabbage, shredded
I cup of mushrooms, rinsed and sliced
1 teaspoon avocado oil
Salt to taste
1 cup cherry tomatoes, halved
4 small radishes, chopped or shredded
1/4 cup gorgonzola or blue cheese
1 organic steak filet, seasoned with favorite seasoning (salt, pepper, and garlic powder is great if you don't have a go-to)
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons raw honey
2 tablespoons dijon mustard
1 crushed garlic clove, optional
Salt and pepper to taste
Place steak on baking sheet or grill pan and season. Steak is best cooked at room temp so if possible, take it out of the refrig 5-10 min prior to cooking.
Preheat the oven to 400 degrees.
Place the eggs in a small pot and cover the eggs with water. Place on the stove and turn the heat to medium-high. Bring to a boil. Once boiling, turn down to low and simmer for 7-11 minutes. Turn off the stove and pour out the water. When the eggs are cool enough to handle, peel them.
As the eggs are simmering and when the oven is preheated, place the steak on a baking sheet or grill pan. Cook until the steak reaches desired doneness, flipping half way through. (The cooking time is based on your preference and thickness of steak. I would start with 7 minutes, flip, and check back around 5 minutes later for a medium-rare steak.) When the steak is done, let it rest for 3-5 minutes, then slice into strips.
As the steak and eggs are cooking, sauté the mushrooms. In a medium pan, heat the avocado oil over medium heat. Add the mushrooms and a sprinkle of salt. Sauté until mushrooms have softened. Remove from heat and set aside.
Make the salad. Place the greens and cabbage in a large bowl. Add the tomatoes, radishes, and cheese.
Combine all of the dressing ingredients into a small bowl or jar and mix well.
Toss the dressing into the large salad bowl until the dressing is well incorporated.
Plate the salad and top each serving with an egg, mushrooms, and half of the steak.
To make vegetarian, omit the steak and instead top with roasted chickpeas or grilled tofu.
Meal Prepping Idea- This salad is actually pretty good for meal prepping. Double the recipe for four servings. Portion out the greens, cabbage, tomatoes, radish, cheese, and eggs into containers. Place mushrooms and steak into small glass containers, and keep the dressing in a sealed jar. When ready to eat, reheat the mushrooms and steak, placing on top of the salad and mix in the dressing.