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

Directions:

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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