Whole30 Thai Beef Salad
Elevate your salad game with this vibrant and satisfying Whole30 Thai Beef Salad—an irresistible mix of tender grass-fed beef, crisp romaine lettuce, and a medley of fresh vegetables like cucumber and cherry tomatoes. Infused with aromatic herbs like cilantro and mint, and tossed in a tangy, umami-packed dressing made with lime juice, coconut aminos, and fish sauce, this dish is bursting with bold flavors. Perfect for a quick, healthy weeknight dinner, this salad is paleo-compliant and fits seamlessly into your Whole30 journey. Customize it with optional toppings like creamy avocado or crunchy toasted cashews for added texture and richness. Ready in just 30 minutes, this gluten-free, dairy-free Thai-inspired delight is as wholesome as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams grass-fed beef steak (such as sirloin or flank steak)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce, chopped
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.25 red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce (ensure Whole30-compliant)
- 1 clove garlic, minced
- 0.25 teaspoon red chili or red pepper flakes (optional, for heat)
- 1 avocado, sliced (optional, for garnish)
- 0.25 cup toasted cashews (optional, Whole30-compliant)
Instructions
Heat a skillet or grill pan over medium-high heat. Rub the beef steak with 1 tablespoon of olive oil, kosher salt, and black pepper.
Cook the steak for 3-5 minutes per side (depending on thickness) for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest for 5 minutes on a cutting board. Thinly slice against the grain and set aside.
In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, red onion, fresh cilantro, and fresh mint.
In a small mixing bowl, whisk together the lime juice, coconut aminos, fish sauce, minced garlic, the remaining 1 tablespoon of olive oil, and red chili or red pepper flakes if using.
Pour the dressing over the salad and toss to coat everything evenly.
Plate the salad and top with the sliced beef, avocado (if using), and toasted cashews (if using).
Serve immediately and enjoy!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 22.2 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 452 mg | 35% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
