Lamb Satay Salad
A flavorful, veggie-loaded, Thai-style salad—don't forget to top with crunchy peanuts.
- 1/2 med onion, coarsely chopped
- 1/4 cup lime juice, divided
- 2 1/2 Tbs soy sauce, divided
- 1 Tbs granulated sugar
- 2 cloves garlic, peeled
- 1 1/2 tsp fresh ginger, peeled, grated, and divided
- 1/2 tsp cumin, ground
- 1 lb boneless lamb steaks, sirloin, or leg
- 2 Tbs chunky peanut butter
- 1 tsp brown sugar, packed
- 1/4 tsp cayenne pepper
- 2 Tbs peanut oil
- 1/2 tsp salt
- 1 lb green beans, cut and steamed
- 1 large yellow, orange, or red bell pepper, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 2 Tbs cilantro or parsley, finely chopped
- In blender or food processor, combine onion, 2 tablespoons lime juice, 2 tablespoons soy sauce, sugar, garlic, 1 teaspoon ginger, and cumin. Pour into large glass dish. Place lamb in marinade, turning to coat. Cover and refrigerate 4 to 12 hours.
- Broil lamb steaks on grill, four inches from heat source for 8 to 10 minutes on each side. Cool, then cut into strips.
- In medium bowl, prepare dressing by whisking together peanut butter, remaining 2 tablespoons lime juice, remaining 1 1/2 teaspoons soy sauce, brown sugar, remaining 1/2 teaspoon ginger, cayenne pepper, peanut oil, and salt; cover and set aside.
- In large bowl, combine lamb, green beans, and bell pepper. Toss with dressing and transfer to serving platter. Garnish with peanuts and cilantro.
Calories from Fat 160 (60%)
(28%)Total Fat 18g
(25%)Saturated Fat 5g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Total Carbohydrate 12g
(14%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.