PALEO & WHOLE30 GREEN MANGO & BEEF SALAD
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PALEO & WHOLE30 GREEN MANGO & BEEF SALAD
In the summer my husband and I tend to eat more PALEO & WHOLE30 salads alongside our protein sources like chicken, pork, beef, or fish. Sometimes we get to that point where the thought of another green salad seems unappetizing. Because we both work out regularly and lift weights, we tend to rely on more protein sources for fuel and muscle growth within our PALEO & WHOLE30 lifestyle. This salad offers loads of nutrition from the actual salad with a hefty source of beef protein.
RECIPE NUTRITIONAL VALUE
The exciting aspect of using green mango in your culinary repertoire is that it has health benefits when under-ripe and/or green and when ripe and sweet. Unripe or green mangoes increase the secretion of bile acids and clean the intestines of bacterial infections, thus helping the liver. When underripe, mangos offer more antioxidants and vitamin C. And let’s talk about vitamin C in mango. A recent study shows that one green mango yields as much Vitamin C as 35 apples, 18 bananas, nine lemons and three oranges. Now that’s impressive to me! Its antioxidants also help to protect the body against cancer and cardiovascular diseases. Green mango also boosts your metabolism and contain less sugar, making them perfect for your Paleo, Whole30 or diabetic diet.
RECIPE TASTE PROFILE
The predominant taste sensation in this dish is sweetness due to the vinaigrette. If you include homemade Paleo and Whole30 sriracha, then the additional flavour sensation is spiciness and heat.
DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO & DIRTY-WHOLE30)
When including sweetness in a savoury dish always make sure the wine is sweeter than the sweetness in the dish. The predominant taste and flavour sensations in this dish are sweetness from the jam and spiciness from the homemade sriracha. This means that wine with sweetness is essential to create a bridge to the mango sweetness. Mango is very sweet so think about a late harvest Riesling, Vidal, or Gewurztraminer.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 2 1x
- Category: PALEO & WHOLE30
- Method: BBQ or FRY
- Cuisine: MAIN COURSE
- Diet: Gluten Free
1 pound favourite steak cut (grass-fed)
1 mango, slightly under ripened or green julienned
1 red bell pepper julienned
1 carrot julienned
3 scallions, julienned
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil (Thai basil if possible)
1/2 cup Coconut Aminos
2 tablespoons no sugar added apricot jam
3 to 4 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon fish sauce
1/4 cup fresh lime juice
1 teaspoon sesame oil
1/4 cup unsalted cashew pieces (for garnish, optional)
*Paleo & Whole30 homemade sriracha (for garnish, optional)*
*Sriracha recipe below
Place steak on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F (57 C); 5 to 7 minutes for medium at 140 degrees F (60 C); or 8 to 10 minutes for medium-well at 150 degrees F (65 C).
Meanwhile, in a small bowl add all salad ingredients. Pour vinaigrette over ingredients and toss. Divide between bowls. Garnish with nuts. Serve with sliced, grilled beef.
In a bowl combine mango, chicken and fresh herbs. In another bowl combine all dressing ingredients. Mix well. Pour dressing over salad. Mix together.
Garnish salad with cashew pieces. Drizzle in homemade sriracha.
1 1/2 pound red jalapeno peppers, stem cut off
6 cloves garlic peeled
1/4 cup Coconut Aminos
1 tablespoon kosher salt
1/2 cup distilled white vinegar
This condiment tastes better if left to ferment for a few days before using. Place all ingredients except vinegar in a high-speed blender. Pulse a few times to chop, and then turn the blender on fast and blend until smooth and liquified. Pour mixture into a sterilized, large glass jar. Cover the jar with a kitchen towel. Wrap an elastic around the mouth to secure the towel. Place the jar in a dark closet away from the kitchen heat for between 3 to 5 days. Stir the mixture once per day. It will begin to bubble, which means it is fermenting. When it bubbles add the vinegar to halt the fermentation. Transfer the mixture back to the blender and puree again until very smooth. Pour the mixture into sterilized jars and refrigerate. Use as needed. Will last in the refrigerator for up to 4 months.
This salad can be made with any protein you choose like chicken or salmon.
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