We had some readers write in on the Nosh & Nurture Facebook Page and request what they are looking to add to their menus and we got a request for "meaty salads" 


This thai steak salad is refreshing and filling for a full summer meal. You may also add bean sprouts and a gluten-free hot sauce. I tend to stay away from sprouts due to contamination and my system doesn't care for spicy too often.

Ingredients
Olive Cooking spray
1 (1½-pound) flank steak, trimmed
½ teaspoon freshly ground black pepper (omit if it is not well tolerated)
¼ teaspoon sea salt
¼ cup fresh lime juice
1 tablespoon low-glycemin sugar, such as coconut sugar 
2 tablespoons gluten free lower-sodium soy sauce (Tamari) or coconut aminos
2 teaspoons minced fresh garlic
1½ cups thinly sliced red cabbage
¾ cup julienne-cut carrots
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves


Instructions:
1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. Combine lime juice, sugar substitute, soy sauce and garlic in a small bowl; stir with a whisk. 

3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

Another meaty summer salad requested by our readers! And this one is just beautiful! Enjoy!


Ingredients:
4 5-oz boneless, skinless chicken breasts
3 tbsp plus ¼ cup fresh lemon juice, divided
½ tsp sea salt, divided
¼ tsp ground cayenne pepper
Olive oil cooking spray
¼ cup nonfat plain yogurt (almond milk or coconut milk)
2 tsp extra-virgin olive oil
8 oz fresh baby spinach
½ red onion, cut into paper-thin wedges
½ cup pomegranate arils
1 avocado, pitted, peeled and diced

Instructions:
1.In a large, shallow bowl, add chicken and 3 tbsp lemon juice. Turn to coat. Sprinkle 1/4 tsp salt, and cayenne on all sides of chicken, dividing evenly. Set aside.
2.Place a ridged grill pan on medium-high heat and mist with cooking spray. Add chicken and grill, turning once, until cooked through, about 5 minutes per side. If necessary, work in batches to avoid overcrowding pan. Transfer to a cutting board and set aside until cool enough to handle, about 5 minutes. Cut each chicken breast crosswise into thin slices.
3.Meanwhile, prepare dressing: In a small bowl, whisk remaining 1/4 cup lemon juice, yogurt, oil and 1/4 tsp salt. Set aside.
4.In a large bowl, toss spinach, onion and  pomegranate and divide among serving plates. Top with chicken and avocado and drizzle with dressing, dividing evenly. Serve immediately.

First, I have to talk about the salad the accompanied this dinner. I found a crisp organic arugula at Trader Joe's and tossed it with my apple-cider vinegar organic Paleo mayonnaise. I use it very sparingly but since "creamy" is a texture that is few and far between after saying goodbye to dairy over a year ago, this was a nice tangy, creamy treat. 

Ingredients:
4 turkey breast cutlets
3 organic carrots, cut into rounds
Earth Balance butter (soy-free, dairy free) or other healthy cooking fat
Thyme 
Sea Salt
16 oz. Arugula 
2 Tbs. Paleo Mayonnaise 

Instructions:
In a deep ceramic baking dish lay turkey cutlets along the bottom. Place 1 tsp of EB butter or cooking fat on each breast and place sliced carrots on and around the turkey. Season turkey and carrots with sea salt and thyme. Bake at 350 degrees for 40 minutes or until turkey is fully cooked. Serve with a fresh bed of arugula tossed in your favorite dressing or paleo mayo.