Go Back
+ servings
Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing from foodfashionandfun.com
Print Recipe
5 from 1 vote

Tri Tip Spinach Salad with a Creamy Cucumber Dill Dressing

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.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 252kcal
Author: Beth Chen

Ingredients

  • 1 pound Tri 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 Sweet Onion finely diced
  • 2 tablespoons Dill Pickle Juice or White Wine Vinegar
  • 1 tablespoon Dried Dill
  • 1/2 teaspoon Salt

Instructions

  • Divide the spinach into 4 serving bowls and then set aside.
  • 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.
  • Add additional salt and pepper to taste.
  • Divide the cucumber dill dressing equally over the spinach in the serving bowls.
  • Top each bowl with equal amounts of the sliced tri top and then serve.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 15g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 562mg | Potassium: 1287mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10796IU | Vitamin C: 39mg | Calcium: 188mg | Iron: 6mg