Perfect Springtime Salads from Homegrown Paleo

These Paleo salads will make the perfect meal for spring.

The arrival of spring brings hope for warmer weather and lighter meals. Get back to your healthy habits with these paleo-approved salads that are perfect for the coming months.

Vietnamese Grilled Peach Salad

Vietnamese Beef Salad with Peaches and Herbs

The grilled peaches give this show-stopping salad a sweet kick.

What You'll Need:

2 pounds flank steak

Sea salt and ground black pepper

2 peaches, sliced into wedges (not peeled)

Juice of 2 limes

1/4 cup fish sauce

1 jalapeño pepper, minced

1 tablespoon honey

3 cloves garlic, minced

1/2 cup minced fresh cilantro leaves

10 cups chopped mixed lettuce, such as romaine and red leaf

1 cup chopped fresh mint leaves

1 cup chopped fresh basil leaves

1 cucumber, peeled, seeded, and sliced

2/3 cup roasted, unsalted cashews

2 shallots, sliced thin


Directions:

Bring the steak to room temperature and season on both sides with salt and pepper.

Heat a grill to medium-high heat (see page 362 for grilling tips). Grill the steak for 10 to 15 minutes or until medium-rare, flipping it two-thirds of the way through the cooking process.

When the steak is almost done, grill the peach wedges for about 2 minutes on each side. Watch them carefully, as they can burn easily if the grill is too hot.

Set the finished steak and peaches on separate plates while you make the dressing.

Make the dressing: Combine the lime juice, fish sauce, jalapeño, honey, garlic, and cilantro in a large bowl.

After the steak has rested for at least 5 minutes, cut it in half down the middle (with the grain), then slice the meat crosswise and at an angle into 1/4-inch-thick strips. Place the strips in the bowl with the dressing.

To arrange the salad, place the lettuce, mint, basil, and cucumber on a large serving tray.

Remove the steak from the dressing and pour about half of the dressing over the salad fixings.

Top the salad fixings with the sliced steak and peaches and sprinkle with the cashews and shallots.

Spring Salad with Arugula and Radish

Spring Salad of Arugula, Radishes, and Grilled Steak

Grill up this peppery steak for a salad that we guarantee you'll want to make again and again.

What You'll Need:

2 pounds flank steak

Sea salt and ground black pepper

6 cups arugula, washed

1 large bunch radishes (about 15), sliced very thin

1/4 medium red onion, sliced very thin

1 batch Creamy Horseradish Herb Dressing

For the Creamy Horseradish Herb Dressing:

½ cup mayonnaise

2 teaspoons lemon juice

1 tablespoon minced fresh chives

1 tablespoon minced fresh mint leaves

1 tablespoon minced fresh parsley leaves

1 tablespoon Dijon mustard

2 tablespoons all-natural, prepared horseradish

1 clove garlic, minced

Sea salt and ground black pepper to taste


Directions:

Heat a grill to a medium-high heat.

Bring the steak to room temperature. Dry off any extra moisture with a towel and sprinkle the steak with salt and pepper.

Place the steak on the hot grill and cook for about 3 minutes per side (for rare, longer if you don't like it red).

Remove the steak from the heat and set aside to rest while you make the rest of the salad.

In a large salad bowl, combine the arugula, radishes, and red onion.

Slice the steak against the grain, very thin. Top the salad with the steak slices.

Make the dressing: Combine all of the ingredients in a small bowl and mix well.

Dress the salad, sprinkle with a bit more salt and pepper, and serve.

Hamegrown Paleo Cover


Recipe courtesy of Homegrown Paleo by Diana Rodgers. Published by Victory Belt Publishing. Photography by Heidi Murphy. Buy it on Amazon.