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Surf and Turf Spring Salad

Orange Icon  Surf and Turf Spring Salad

Orange Icon  Surf and Turf Spring Salad

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Submitted by: Edward Cercone

Prep Time: 10 Minutes

Cook Time: 7 Minutes

Servings: 3

tasty, beautiful, and satisfying, but not difficult. all organic/grassfed/wild ingredients assumed.

  • 8 oz. beef flank steak, grass-fed or pastured, organic
  • 12 shrimp, fresh, wild-caught
  • 1/2 lemon, fresh, organic
  • 1/2 med. bell pepper, green, fresh, organic
  • 1 c. baby arugula, fresh, organic
  • 1/3 mango, fresh, organic
  • 1/2 clove garlic, fresh, organic
  • 1/2 tsp. honey, raw, unfiltered, organic
  • olive oil, extra virgin, unrefined and unfiltered, organic to taste
  • sea salt, unrefined and pure to taste

make 2 skewers of: pepper--2 shrimp--lemon--2 shrimp--pepper--2 shrimp--lemon. put those and the steak (rubbed with salt) on the grill. neither of those things takes long to cook, but shrimp are very quick: 1-2 minutes each side. put the arugula and the mango in a bowl. make dressing by smashing the minced garlic,salt, and honey with a fork and then whisking some olive oil and a little water in. you don't need a lot of dressing to coat those baby greens. toss the salad with the dressing and rub the remainder on the grilled shrimp skewers. slice the steak (against the grain!). make the plate: salad on the bottom, 1 skewer and half the sliced steak for each. squeeze the grilled lemon over yours before eating. a nice mix of flavors for a sunny spring lunch! hope you like it. :)