thai waterfall salad
 
this is a wonderful dish that blends the juices from the meat with 
great flavors that create a "waterfall" when mixed, dressing the 
vegetables. you can use grilled beef, pork or turkey for a different 
variation. 
 
3/4 lb.  beef skirt steak (or ground pork, beef or turkey)
  sea salt
  freshly ground black pepper
1 cup  thai basil leaves ( optional)torn into pieces
1/4 cup  mint leaves, torn into pieces
1   red onion, thinly sliced
1   cucumber, peeled, seeded and thinly sliced
1/2 cup  cilantro leaves, coarsely chopped
1/2 cup  fresh lime juice
1/4 cup  fish sauce
1 Tbsp  dried red pepper flakes
pinch  sugar
 
season steak with salt and pepper and grill over medium-high heat until 
browned, 30 seconds each side. let rest 5 minutes before slicing 
against the grain. if using ground meats, use a small skillet and a 
medium flame and slowly cook them to retain the most moisture. place 
meat and juices in a bowl. 
combine warm meat with the remaining ingredients, working between your 
fingers to blend. 
 
serves 4 
per serving: calories:171 protein:17gm carbs: 16gm (net carbs 15) fat:5gm 
sat: 1gm 
 
source: larrian gillespie, the gladiator diet 
source:http://lowcarbdiets.about.com/library/recipes/bl-thaiwaterfall.htm 
 
 
 
 
 
 
(ID: 74923) Mirror: rec.food.recipes: Tue, Feb 1, 2005


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