Spicy Beef & Cucumber Salad with Cashew Raita (Paleo, Gluten-Free)

eatdrinkpaleo.com.au

Lynn Ann

subheading: For the beef:

2 tablespoons coconut oil

½ brown onion, finely diced

½ long red chill, finely diced

350 to 400 g (0.8 lb.) grass-fed beef mince

3 cloves garlic, finely diced

1 teaspoon tomato paste

1 teaspoon ground coriander seeds

1 teaspoon ground cumin

½ teaspoon paprika

Pinch of black pepper

Pinch of ground cinnamon

Pinch of ground cloves (or use mortar & pestle to grind 1 clove or use some Allspice)

1 teaspoon sea salt

subheading: For the cucumber salad:

2 cups diced cucumber (3 to 4 medium Lebanese cucumbers)

2 tablespoons diced fresh coriander (cilantro)

Pinch of pepper

Pinch of sea salt

2 tablespoons olive oil

1 tablespoons lemon juice

10 fresh mint leaves

Few whole raw cashews

subheading: For the cashew raita dressing:

¾ cup raw cashews, soaked in warm water for 1 hour

½ clove of garlic, diced

Juice of 1 lemon

¾ teaspoon tahini paste

2 tablespoons water

Pinch of sea salt

Directions at eatdrinkpaleo.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer