YIPPEE! After tweaking this salad dressing many times, my beloved has confirmed that we have a keeper that’s worth sharing 🙂
Thai Beef Salad
Steak (I tenderise it, and marinate it in some tamari or coconut amino, salt & pepper)
1 large cucumber, cut into chunks
1-2 spring onions, finely sliced
4-5 tomatoes, diced (or equivalent of cherry tomatoes)
½ c chopped, fresh coriander (cilantro)
½ c chopped, fresh mint
Roasted chopped almonds (to be FODMAP friendly, keep your serving of almonds to a minimum. I prefer roasted cashews with this salad, but they’re not low FODMAP.)
(I also add whatever else I feel like… carrots, capsicum, sprouts, whatever I have on hand and feel like adding!)
2 tsp sesame oil
1 tsp fish oil/sauce
3 Tb tamari (or gluten-free soy sauce)
1 Tb rapadura or coconut sugar (plus a pinch of Radiance Stevia Sweet… or sweeten to taste with your sweetener of choice)
1 tsp crushed chilli
1 Tbsp lemon juice
2 Tbsp garlic infused olive oil
1 tsp organic Braggs apple cider vinegar
Make dressing by shaking all of the above ingredients up in a bottle – it’s that simple. Refrigerate for an hour or so before serving, for the flavours to blend.
Grill steak on BBQ, then put on plate and cover with foil to rest.
In a bowl, combine cucumber, spring onions, tomatoes, coriander and mint (and any other veggies you’re keen on).
Slice the steak across the grain.
Arrange salad greens on plates, dress with cucumber mix, then the sliced steak and a sprinkling of roasted almonds (or cashews).
Drizzle over dressing.