Steak & 'Blues' Salad Boats with Dilly Avocado Ranch Dressing
Prep time
Cook time
Total time
Serves: 1-2
  • Salad Boats:
  • 6 ounce grass-fed sirloin steak (seasoned with salt, pepper, and steak spice)
  • 1 teaspoon olive oil
  • 8 creamer potatoes, I used Little Potato Company "Something Blue" creamers
  • ½ cup green peas
  • 12 cherry tomatoes
  • 4 large butterleaf lettuce leaves
  • Dilly Avocado Ranch Dressing:
  • 2 tablespoons almond milk
  • 1 tablespoon lemon juice
  • 2 tablespoons organic mayo
  • ½ teaspoon dijon
  • ½ teaspoon honey
  • ½ teaspoon apple cider vinegar
  • pinch salt
  • pinch pepper
  • ⅛ tsp garlic powder
  • ½ avocado
  • 1 tablespoon dill
  • 1 tablespoon parsley
  1. Preheat the oven to 400 degrees.
  2. While the oven is heating, prepare the dressing by adding everything to a small food processor and blending until smooth. Set in the fridge to chill.
  3. Cut the creamer potatoes in half and leave the cherry tomatoes whole, then toss the halved potatoes in a bowl with the olive oil
  4. Cover a baking pan with parchment paper and arrange the halved potatoes over the pan cut side down.
  5. Roast the potatoes for 18 minutes, then flip the potatoes, and add the cherry tomatoes to the pan, spread along the potatoes, and roast for another 10 minutes.
  6. While the potatoes and tomatoes are finishing, preheat the grill, and cook your steak as preferred (I like mine medium rare).
  7. Allow the steak to rest for a few minutes after grilling then slice thinly.
  8. Remove the roasted potatoes and tomatoes from the oven and let cool slightly.
  9. Assemble the lettuce wraps next by topping each large lettuce leaf with a few slices of steak, 4 cut potato halves, 4 roasted cherry tomatoes, and a sprinkling of the green peas.
  10. Finally, drizzle each lettuce boat with the dressing.
  11. Enjoy!
Nutritional Information
Serving size: ½ recipe Calories: 412 cal Fat: 20g Carbohydrates: 31g Fiber: 7g Protein: 25g
Recipe by Nutrition in the Kitch at