Tri-tip Spinach Salad with Primal Kitchen Green Goddess Dressing – whole 30, paleo, dairy and gluten free – the perfect dinner salad! We’ve eaten this salad for dinner the past two nights – it’s that good! For Christmas, my husband got a rotisserie attachment for our grill…now literally everything I eat comes off the rotisserie (only a slight exaggeration).
Anyways, we had a ton of leftover tri-tip meat and nothing is better than a steak salad! If you don’t have leftover tri-tip, you could easily make this salad with leftover chicken or turkey. It would even be good meatless! I added avocado and egg so the salad is actually filling and won’t leave you hungry in a few hours.
This tri-tip spinach salad is a plentiful dinner for two people. It could also be served at a dinner party, I would just recommend cutting up the meat and avocado prior to serving. It can also easily be made ahead of time, just dress before serving! Enjoy!
Whole 30, Paleo, Gluten- free, Dairy-free, Filling & Delicious - Tri-Tip Spinach Salad
- 3 handfuls spinach [4 oz/6 cups]
- 8 oz cooked tri-tip, cut into strips [1/2 lb]
- 4 hard boiled eggs, chopped
- 1 ripe avocado
- 1 cup spiralized beets, chopped
- 1/2 cup shredded carrots
- 1/2 cup pomegranate seeds
- 1 pear, chopped
- Green Goddess Dressing, from Primal Kitchen
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Place spinach in a large serving bowl. Top with all other ingredients, except dressing
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Pour Primal Kitchen Green Goddess dressing over salad (or place on table). Serve & enjoy!
Thanks to Primal Kitchen for providing me with product and helping make this post possible!
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