Rainbow Steak Salad with Tahini Lime Dressing
Updated: Nov 30, 2021
If you know me, you've probably heard me say to "eat the rainbow" and this salad has all the colors, all the flavor, and is Paleo and Whole30 friendly! Repurposing a ribeye from dinner, you'll want to eat this easy, healthy and nutritious salad everyday!
Rainbow Steak Salad with Tahini Lime Dressing
For the Salad:
4-6 oz Ribeye Steak, cubed
2 cups Mixed Greens
1/4 cup Red cabbage, thinly sliced
1/4 cup Red bell pepper, matchsticks
1/4 cup Carrot, matchsticks
1/4 cup Cucumber, matchsticks
1 Red radish, thinly sliced
For the Tahini Lime Dressing:
2 Tbsp Fresh Lime juice
1/2 cup Unsalted Tahini
1 tsp Fresh Ginger, grated
1 Tbsp Sesame seeds
1 Tbsp Fish sauce
1 Tbsp Rice Wine vinegar
1/2 cup Water
Directions:
In a jar with a lid, add all the dressing ingredients and shake well. Add more water 1 Tbsp at a time to thin to a consistency you like.
Dice steak into bite sized pieces. In a bowl or on a plate, add mixed greens and top with remaining ingredients and steak. Drizzle with dressing and enjoy!!
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