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Heidi Murphy for Victory Belt Publishing

Make This Pair Of Farm-Fresh Salads Now

There’s nothing quite so satisfying as picking a few herbs from your garden and taking them straight back to the kitchen to use in a recipe– somehow, it just tastes better. In the spirit of garden-sourced ingredients, we found these recipes for two hearty salads on The Knots new home-decor page, The Nest, both of which draw on seasonal fruits, herbs, and vegetables. The first salad artfully combines peaches (at their absolute peak in the high summer months– we recommend ordering them from Frog Hollow as a special treat), paired with cilantro, mint, basil, nuts, and steak for a satisfying meal.

The second salad draws together peppery arugula, radishes, and red onion, and pairs them with steak for a protein-packed lunch. (Leave off the meat and substitute tempeh if you’re vegetarian– the recipes are still delicious!) Check out the duo of paleo-friendly salad recipes from Francesca Leite, below.

Get back to your healthy habits with these paleo-approved salads that are perfect for the coming months.

The Nest -- Salads

Heidi Murphy for Victory Belt Publishing

Vietnamese Beef Salad with Peaches and Herbs

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

Ingredients

  • 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

  1. Bring the steak to room temperature and season on both sides with salt and pepper.
  2. 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.
  3. 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.
  4. Set the finished steak and peaches on separate plates while you make the dressing.
  5. Make the dressing: Combine the lime juice, fish sauce, jalapeño, honey, garlic, and cilantro in a large bowl.
  6. 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.
  7. To arrange the salad, place the lettuce, mint, basil, and cucumber on a large serving tray.
  8. Remove the steak from the dressing and pour about half of the dressing over the salad fixings.
  9. Top the salad fixings with the sliced steak and peaches, then sprinkle with the cashews and shallots.

The Nest -- Salads

Heidi Murphy for Victory Belt Publishing

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.

Ingredients for the Salad

  • 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

Ingredients 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

  1. Heat a grill to a medium-high heat.
  2. Bring the steak to room temperature. Dry off any extra moisture with a towel and sprinkle the steak with salt and pepper.
  3. 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).
  4. Remove the steak from the heat and set aside to rest while you make the rest of the salad.
  5. In a large salad bowl, combine the arugula, radishes, and red onion.
  6. Slice the steak against the grain, very thin. Top the salad with the steak slices.
  7. Make the dressing: Combine all of the ingredients in a small bowl and mix well.
  8. Dress the salad, sprinkle with a bit more salt and pepper, and serve.

Recipes courtesy of Homegrown Paleo by Diana Rodgers, via The Nest

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