Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing

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Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing from foodfashionandfun.com

This Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing recipe can be used with cold, leftover tri tip or hot, right off the grill. You can also make the dressing up to a day in advance so all you need to do is assemble for dinner. Either way, it’s delicious. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

This Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing recipe started as a cucumber salad that I used as a side to steak. The cucumber salad was underwhelming and I was about to add it to my list of recipe failures but I looked over at my boyfriend and he’s eating it with the steak and asking for spinach. Hello! Why didn’t I think of that?!? I grabbed some spinach, topped it with the cucumber salad and steak. It needed a few tweaks to the recipe but I ultimately came up with this yummy salad. The steak can be leftover cold tri tip or hot, right off the grill. You can also make the dressing up to a day in advance so all you need to do is assemble for dinner. Either way, it’s delicious.

This Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing recipe can be used with cold, leftover tri tip or hot, right off the grill. You can also make the dressing up to a day in advance so all you need to do is assemble for dinner. Either way, it’s delicious. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

This Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing recipe can be used with cold, leftover tri tip or hot, right off the grill. You can also make the dressing up to a day in advance so all you need to do is assemble for dinner. Either way, it’s delicious. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

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Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing

Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing from foodfashionandfun.com

This Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing recipe can be used with cold, leftover tri tip or hot, right off the grill. You can also make the dressing up to a day in advance so all you need to do is assemble for dinner. Either way, it’s delicious. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

  • Author: Bon Aippetit
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 4
  • Category: Salad

Ingredients

  • 1 pound Trip Tip, grilled or pan fried to your taste (rare, medium or well done) and then sliced
  • 1 pound Fresh Spinach, washed
  • 3/4 cup Coconut Yogurt
  • 1 pound Persian Cucumbers, halved and then sliced
  • 1 small Sweet Onion, finely diced
  • 2 tablespoons Dill Pickle Juice or White Wine Vinegar
  • 1 tablespoon Dried Dill
  • 1/2 teaspoon Salt

Instructions

  1. Divide the spinach into 4 serving bowls and then set aside.
  2. To make the dressing, combine the yogurt, cucumbers, onion, pickle juice, dried dill and salt in a medium size bowl and then stir until the cucumbers are coated.
  3. Add additional salt and pepper to taste.
  4. Divide the cucumber dill dressing equally over the spinach in the serving bowls.
  5. Top each bowl with equal amounts of the sliced tri top and then serve.

 

 

 

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