The Gaucho by Snappy Salads


5 oz tenderloin, cut into small cubes

1 C spring mix

1/2 C savoy cabbage, sliced

Half fresh avocado, cut cubes

1/8 C peanuts, whole roasted

1/4 C fresh mango, cubed

10 leaves mint

10 leaves cilantro, no stems

1/4 C udon noodles

1/2 C cherry tomato ½ C.

1 ounce Thai dteak dressing

Buddha sauce side


On a hot grill, place the tenderloin. Allow to cook on 1 side for 1-2 minutes without touching. Turn each piece and continue to cook for another 1-2 minutes. Continue to turn until the right doneness is achieved.

Mix Artisan, cabbage, mango, peanuts, cilantro, mint, udon noodles, tomato, cubed avocado, and Thai Steak dressing together. Dress gently until mixed. Place tenderloin on top, and garnish with a few sprigs of cilantro. Serve with a side of Buddha sauce.

Thai Steak Dressing

1/2 C vegetable oil

2 1/4 C fresh lime juice

1/4 C chili garlic sauce

1/4 C soy sauce

1/3 C light brown sugar

1/4 C Asian fish sauce

1 1/2 Tbsp garlic, chopped

1 1/2 Tbsp Agave syrup

Pinch cayenne pepper

Combine all ingredients with a stick blender.

Buddha Sauce

1 C ponzu

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp sugar

1/4 Tsp red pepper, crushed

3/4 Tbsp grated ginger, fresh

Mix all ingredients together and stir until sugar is dissolved. Allow sauce to rest for at least one hour to let the flavors bloom before serving.

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