This south-east Asia inspired salad is the perfect dinner for a warm summer night.
Whether you’re looking for a quick and wholesome weeknight dinner or a show-stopping dish to impress your guests, our Grilled Steak and Rice Noodle Salad is versatile and sure to please.
Ingredients
Herbed Yogurt
Ingredients:
1lb of raw skirt steak or flank steak
1 8oz pack of brown rice noodles (vermicelli)
2 limes
2 teaspoons fish sauce
4 tablespoons California Select EVOO
1 teaspoon coconut sugar
1 teaspoon of sriracha or chili sauce
½ English cucumber (20-30 thin slices)
2-3 radishes (20-30 thin slices)
1 cup of toasted cashew nuts – roughly chopped
1/3 cup of fresh mint leaves plus a bit more for garnish
Directions
- Cut turnips into 1″x1″ pieces
- Cut carrots into 1″x1″ pieces
- Separate the broccoli crowns into large florets.
- Toss the vegetables individually with olive oil and salt.
- Place on separate sheet trays and roast at 450 degrees for 7-10 minutes.
- When the vegetables have a nice roasted char, remove them from the oven and let them cool slightly.
- Place a healthy dollop of herbed yogurt on a serving dish. Make sure to spread evenly to create a nice bed for the veggies.
- Plate the veggies on top of the herbed yogurt.
- Drizzle the veggies with more olive oil and a squeeze of lemon.
- For yogurt, place off the ingredients into a medium mixing bowl. Stir until combined.
- Taste and adjust seasoning, if necessary.
- Place a healthy dollop of herbed yogurt on a serving dish. Make sure to spread evenly to create a nice bed for the veggies.