• Amy Lippert, NTP

Rainbow Steak Salad with Tahini Lime Dressing

Updated: Oct 6

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!




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!!




Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies




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