A delicious salad full of flavorful and fresh ingredients that are so good for you!
To make the marinade and dressing, mix together 1 tablespoon of lime juice with the coconut aminos, olive oil, brown sugar, garlic, ginger and red curry paste.
Save half of the mixture for a dressing and add the other half to a Ziploc bag with the remaining 2 tablespoons of lime juice.
Add the meat to the bag and place in the fridge to marinate for at least 1 hour. Place the remainder in the fridge until ready to dress the salads.
Heat a cast iron skillet or Dutch oven over medium high/high heat. Add the meat and cook until cooked through and slightly caramelized, about 5-7 minutes. Set aside.
Toast the cashews over medium low heat in a small skillet until fragrant and browned, about 5 minutes.
Wash, rinse and dry all of the vegetables (lettuce, cilantro, basil, cucumber and bell pepper) before prepping. Thinly slice the shallots, basil leaves, red bell pepper and cucumbers.
Divide the lettuce, herbs and vegetables between two large bowls. Drizzle with the remaining dressing. Add the grilled meat and toasted cashews. And enjoy this bowl of healthy deliciousness!
Adapted from Food Network