This fresh salad is full of so many textures and flavors, it’s sure to be a crowd-pleaser. I like leftovers for lunch the next day too.
Notes
Nutrition per Serving Cal: 335.9 • Fat: 21.6g • Carb: 21.6g • Protein: 29.1g • Fiber: 5.6g • Sugar: 3.8g
Ingredients
Salad
Salad
- 2 cups Napa cabbage, chopped fine
- 6 cups mixed greens
- 1/2 cucumber, halved crosswise, seeded and sliced
- 4 scallions, sliced on the diagonal
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 avocado, cubed
- 2 Tbsp chopped peanuts
- 1 cup cooked whole wheat spaghetti
- 1 lb. flank steak
- salt & pepper
- 3 tsp low sodium soy sauce
- 1/2 tsp sriracha chile sauce
- 1/4 tsp sugar
- 1 tsp fresh ginger root, grated
- 1 clove garlic, minced
- 2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- Prepare salad by combining all vegetables, herbs, avocado and peanuts in a large bowl. Set aside.
- Make dressing by combining soy, sriracha, sugar, ginger, garlic and rice wine vinegar. Slowly whisk in sesame oil to emulsify. Set aside.
- Preheat your grill over medium heat. Season flank steak with salt and pepper. Spray grill with Pam and grill for 6-7 minutes per side.
- Remove from grill, tent with foil and let rest for 10 minutes.
- Meanwhile, cook spaghetti according to directions. Drain then rinse with cold water until noodles have chilled, or do this earlier and place noodles in the refrigerator.
- Slice flank steak into thin strips. Add to salad.
- Add dressing and toss to mix. Serve on chilled plates.
