Thai Steak and Grapefruit Salad with Sweet Potato Croutons
Ingredients
2.5 ounces lean steak*
1 small sweet potato, cut into 1/2-inch cubes
3 cups mixed salad greens
1/2 Florida grapefruit, segmented
1/4 cup shredded carrots
2 tablespoons chopped cilantro
2 tablespoons chopped green onions
1 tablespoon chopped peanuts
Red pepper flakes, to taste
For dressing:
1 lime, zested and juiced
1 teaspoon honey or agave nectar
Sea salt and black pepper, to taste
Preparation
Grill or broil steak until internal temperature reaches 145° F. Meal while, place sweet potato cubes on a baking sheet and mist with cooking spray. Roast in the oven at 400° F for
about 25 minutes, flipping once during cooking time, untillightly browned. Whisk together dressing ingredients and toss with salad greens, grapefruit, carrots, cilantro and green
onions. Place steak on top of salad and sprinkle with peanuts and sweet potato croutons. Add red pepper flakes.
Note: If desired, unroasted sweet potato cubes can be tossed with salad ingredients in place of roasted crouton topping.
*Vegetarian/Vegan: Swap steak for 1/2 cup frozen edamame, thawed.