Power Packed Thai Lamb and Quinoa Salad

Ingredients:

For Salad:

• 300g lamb backstrap
• 1 red bell pepper, thinly sliced
• 1 cucumber, deseeded and sliced
• 1 cup cooked quinoa
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 2 tablespoons of chopped fresh mint
• 2 tablespoons of chopped fresh cilantro

For Dressing:

• Juice of 1 lime
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of brown sugar substitute (to maintain a lower carbohydrate content)
• 1 teaspoon of grated fresh ginger
• 1 clove of garlic, minced

Cooking Instructions:

1. Firstly, preheat your grill on a medium-high heat. Grill the lamb backstraps until preferred doneness (around 3 minutes each side for medium rare.) Allow to rest for about 5 minutes before slicing thinly.
2. While the lamb is resting, combine the red pepper, cucumber, cooked quinoa, red onion, and avocado in a large bowl.
3. In a smaller bowl, make your dressing by combining the lime juice, fish sauce, soy sauce, sugar substitute, ginger, and garlic.
4. Pour the dressing over your salad and toss well to combine.
5. Add in your sliced lamb, fresh mint, and fresh cilantro, give it a final toss!

Nutritional Information per serving:

• Calories: 391
• Protein: 39g
• Fat: 15g
• Carbs: 25g

Plating:

On a wide-rimmed dish, spread the bulk of your salad evenly, ensuring a colorful array of vegetables peek through. Lay the sliced, lean lamb pieces on top, showcasing their succulent tenderness. To finish, sprinkle an extra pinch of fresh mint and cilantro on top for a pop of color and freshness. The result should be a vibrant, hearty salad, with the lamb taking center stage amidst a colorful medley of vegetables, all dressed in a flavorful Thai dressing. Enjoy this power-packed protein meal that not only pleases your palate but also fuels your body right.