Not all salads need to be boring, and especially not if you are sticking to a runner’s diet. As important as carbs are for runners, proteins help restore damaged muscle cells, aid in recovery and also do their bit in energy production. We have already seen how you can get protein from sources other than meat, but sometimes, meat is exactly what you need.
So today, we wrap a salad up with lean beef or lamb meat, that should give you a wholesome meal in just one bowl. It’s light and refreshing, with a tangy dressing and a great flavor punch to make you rethink your salad-eschewing ways. Thinly sliced meat gives it the right amount of body so that you can actually have a bowl for lunch or dinner, as a complete meal. And since this is a toss-up, bring those cold leftovers and round it off.
What do you need
1 cup fresh cilantro leaves
1/4 cup fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons Thai fish sauce
1 tablespoon honey
2 teaspoons grated orange rind
2 garlic cloves, peeled
2 teaspoons olive oil
4 beef or lamb steaks (120g), trimmed of all fat
1/4 teaspoon black pepper
Salt, as per taste
2 cups shredded cabbage
1 cup grated, seeded, peeled cucumber
1/3 cup thinly sliced onions
3 tablespoons chopped fresh basil
1 shredded carrot
1 shredded broccoli
1 mandarin or orange (fresh or canned)
How to make it
Combine first 8 ingredients in a food processor; process until smooth.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the steaks evenly on both sides with pepper and salt. Add steak to pan; cook for 4 minutes on each side, or until it reaches your desired degree of doneness. Let it rest for 5 minutes after you take it off the heat, and then thinly slice it.
Combine cabbage and the remaining ingredients in a large bowl. Add carrot and broccoli with the cilantro mixture; toss.
Arrange 2 cups of this mixture on each of 4 plates; top each serving with beef/lamb.
There you have it! A full meal disguised as a salad! You get to eat your veggies and not complain about them ever, thanks to some lean meat. Bon appètit!
Image: The Never Ending Cook Book By Mum