Rainbow Steak Salad with Tahini Lime Dressing

1 minute read

If you know me, you’ve probably heard me say to “eat the rainbow” and this salad has all the colors, all the flavor, and is Paleo and Whole30 friendly! Repurposing a ribeye from dinner, you’ll want to eat this easy, healthy and nutritious salad everyday!

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Rainbow Steak Salad with Tahini Lime Dressing

For the Salad:

4-6 oz Ribeye Steak, cubed

2 cups Mixed Greens

1/4 cup Red cabbage, thinly sliced

1/4 cup Red bell pepper, matchsticks

1/4 cup Carrot, matchsticks

1/4 cup Cucumber, matchsticks

1 Red radish, thinly sliced

For the Tahini Lime Dressing:

2 Tbsp Fresh Lime juice

1/2 cup Unsalted Tahini

1 tsp Fresh Ginger, grated

1 Tbsp Sesame seeds

1 Tbsp Fish sauce

1 Tbsp Rice Wine vinegar

1/2 cup Water


In a jar with a lid, add all the dressing ingredients and shake well. Add more water 1 Tbsp at a time to thin to a consistency you like.

Dice steak into bite sized pieces. In a bowl or on a plate, add mixed greens and top with remaining ingredients and steak. Drizzle with dressing and enjoy!!

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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