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char-grilled chili beef salad recipe paleo diet soy free coriander

Char-Grilled Chilli Beef Salad (Paleo)

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I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well in this Char-Grilled Chili Beef Salad.

char-grilled chili beef salad recipe paleo diet soy free coriander
Print Recipe
5 from 1 vote

Recipe: char-grilled chili beef salad

This Char-Grilled Chili Beef Salad combines the zesty flavours of lime and chili with fresh herbs and vegetables. Perfect for a light and flavourful Paleo meal, this salad is refreshing and has just the right amount of kick.
Prep Time3 hours
Cook Time15 minutes
Total Time3 hours 15 minutes
Course: Salads
Cuisine: Paleo
Keyword: Char-Grilled Chili Beef Salad, Chili Lime Beef Salad, Paleo Salad, Zesty Beef Salad
Servings: 4 people
Calories: 300kcal
Cost: $20

Equipment

  • Grill or Barbecue
  • Bowl
  • Jar

Ingredients

  • 500 g beef I used rump steak
  • Juice of 1 lime
  • Juice of 1 lemon
  • 400 g sliced cucumber
  • 4 fresh chillies thinly sliced (seeds removed)
  • 4 spring onions thinly sliced
  • 4 green onions thinly sliced
  • 250 g grape tomatoes
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander cilantro leaves
  • Dash coconut aminos
  • I clove garlic minced

Instructions

  • Marinate the Beef: First, in a bowl, coat the beef in half of the lemon and lime juice. Allow to marinate overnight in the fridge. This step ensures the beef absorbs all the zesty flavours.
  • Prepare the Beef: Drain the beef and discard the marinade. Barbecue the beef until it’s cooked to your liking. Alternatively, you can cook it on the stove or under the grill. Allow the beef to rest for a few minutes, then slice it thinly.
  • Mix the Vegetables: In a bowl, mix the sliced cucumber, chili, spring onions, green onions, grape tomatoes, and fresh herbs. This creates a fresh and vibrant base for your salad.
  • Make the Dressing: In a jar, add the remaining lemon and lime juice, coconut aminos, and minced garlic. Shake thoroughly to mix well. This dressing adds a refreshing and tangy flavour to the salad.
  • Combine Everything: Add the sliced beef and dressing to the vegetable mix. Toss well to ensure everything is well coated and mixed in.
  • Serve: Finally, serve your Char-Grilled Chili Beef Salad immediately and enjoy the refreshing combination of flavours.

Enjoy making and eating this Zesty Char-Grilled Chili Beef Salad. The combination of lime, chili, and fresh herbs provides a delightful flavour that’s perfect for a light and refreshing meal. This salad is not only delicious but also aligns with a Paleo lifestyle, making it a nutritious and satisfying choice.

Feel free to experiment with different vegetables or herbs to suit your taste preferences. This salad is versatile and can be customised to include your favourite ingredients. Whether you’re serving it as a main dish or a side, it’s sure to impress.

Why You’ll Love This Char-Grilled Chili Beef Salad

This salad brings together bold flavours, vibrant colours, and nutrient-rich ingredients in one easy-to-make dish. The char-grilled beef adds smokiness and depth, while the lime-chili dressing lifts everything with its zingy kick. It’s an ideal recipe for anyone looking for a quick, healthy weeknight dinner or a show-stopping salad to serve at a barbecue.

Unlike many standard salads that can feel bland or uninspired, this dish delivers big on flavour without relying on dairy, grains, or processed sauces. It’s perfect for warm days when you want something refreshing, yet filling.

Paleo-Perfect and Packed with Goodness

Every ingredient in this recipe is Paleo-friendly. Grass-fed beef offers high-quality protein and healthy fats. Fresh herbs like coriander and mint provide antioxidants, while cucumber, capsicum, and other raw vegetables deliver crunch and fibre. The lime and chili dressing contains no added sugars or preservatives – just real, clean ingredients.

It’s an excellent way to enjoy meat in a fresh, light way without the heaviness that can come from traditional roasts or stews. Plus, it’s gluten-free, dairy-free, and free from refined oils or sweeteners, which makes it a great option for those with intolerances or following a strict Paleo protocol.

Choosing the Best Cut of Beef

For this recipe, tender cuts of beef work best. Scotch fillet, sirloin, flank steak or rump all grill beautifully and are easy to slice thinly after resting. Aim for grass-fed or organic if possible, as the flavour is far superior and aligns with the Paleo principle of eating as cleanly as possible.

Marinating the beef briefly in lime juice and spices before grilling will enhance the flavour and help tenderise the meat. Even just 20 minutes will make a difference, but if you have time to marinate for an hour or more, it’ll be even better.

Grilling Tips for Flavourful Beef

  • Preheat your grill: Make sure your pan or barbecue is hot before the beef goes on. This helps create a nice sear without overcooking.
  • Don’t overcrowd the grill: Cook in batches if needed to avoid steaming the meat.
  • Let it rest: Once grilled, allow the beef to rest for 5–10 minutes before slicing. This helps keep the juices in the meat and results in more tender slices.

The Dressing: Zesty, Spicy and Simple

This lime and chili dressing is a major highlight of the dish. It combines citrusy freshness with a subtle heat, balancing perfectly with the richness of the beef and the cooling crunch of cucumber. If you like a spicier salad, feel free to add more chili or even a few slices of fresh red chilli to the mix.

Make a double batch of the dressing and store it in a glass jar in the fridge – it also works well as a marinade or drizzle for grilled chicken or prawns.

Make It Your Own: Salad Variations and Add-Ins

This salad is easily customisable. Here are a few ideas to mix it up depending on what’s in your fridge:

  • Leafy greens: Add a handful of baby spinach, rocket, or shredded cos lettuce to make it more of a main meal.
  • Avocado: Sliced or diced avocado adds creaminess and a dose of healthy fats.
  • Fresh herbs: Swap coriander for Thai basil or add some spring onions for a different herbal note.
  • Crunch: Toss in a few toasted almonds or crushed macadamias for added texture and nutty richness.

Meal Prep and Leftovers

This salad works beautifully for meal prep. Grill the beef and prepare the vegetables ahead of time. Store the dressing separately and drizzle over just before serving to keep everything crisp and fresh. The cooked beef will last up to 3 days in the fridge and can also be sliced cold for a lunchbox salad or wrap alternative.

If you’re planning to serve this for guests, everything can be prepped in advance, then assembled quickly just before serving. The bold flavours mean it pairs well with grilled seafood or even as a side to a main dish at a larger gathering.

Health Benefits of Key Ingredients

  • Beef: A fantastic source of complete protein, iron, B12, zinc, and other essential nutrients. Grass-fed varieties are higher in omega-3 fatty acids.
  • Chili: Contains capsaicin, known to support metabolism and heart health.
  • Lime: High in vitamin C and antioxidants, lime adds both flavour and immune support.
  • Fresh herbs: Mint and coriander are known for their digestive benefits and natural antibacterial properties.
  • Cucumber: Hydrating and low-calorie, cucumber adds crunch and helps balance the heat from the chili.

Perfect for Entertaining

This is one of those dishes that looks as good as it tastes. With vibrant colours, fresh herbs, and those beautiful slices of grilled beef, it makes an elegant addition to a summer lunch or dinner party. Plate it up on a large serving platter, drizzle with dressing and garnish with extra herbs and lime wedges for an effortless but impressive centrepiece.

Tips for Success

  • Slice the beef against the grain for the most tender result.
  • Keep your vegetables crisp by storing them separately from any dressing or cooked meat until ready to serve.
  • If using wooden skewers for grilling, soak them in water for 30 minutes beforehand to prevent burning.

Final Thoughts

This Char-Grilled Chili Beef Salad is more than just a salad – it’s a flavour-packed, nutritious meal that showcases how satisfying clean eating can be. It’s quick to make, endlessly versatile, and perfect for any time of year. Whether you’re new to Paleo or simply looking for something fresh and exciting, this recipe deserves a regular spot on your weekly menu.

Try it out, make it your own, and enjoy the balance of heat, citrus, and vibrant vegetables. Let me know in the comments if you added your own twist or served it at your latest barbecue – I’d love to hear how it turned out!

char-grilled chili beef salad recipe paleo diet soy free coriander

Papaya and prawn salad paleo diet recipe summer

Tropical Papaya & Prawn Salad (Paleo Freshness)

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I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired papaya & prawn salad.

This Papaya & Prawn Salad is not only refreshing but also packed with nutrients. The combination of sweet papaya, succulent prawns, and spicy chili creates a perfect balance of flavours, making it an ideal dish for hot summer days.

Papaya and prawn salad paleo diet recipe summer
Print Recipe
5 from 1 vote

Recipe: papaya & prawn salad

This Papaya & Prawn Salad is a refreshing and light dish, perfect for summer. Combining sweet papaya, juicy prawns, and a spicy kick, it's a Thai-inspired delight that's both nutritious and delicious.
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: Thai
Keyword: Healthy Seafood Salad, Papaya & Prawn Salad, Refreshing Summer Salad, Thai Salad
Servings: 4
Calories: 120kcal
Cost: $20

Equipment

  • Bowl
  • Grater

Ingredients

  • Green papaya
  • 15-20 cherry tomatoes quartered
  • 3-4 chilies de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic minced
  • 1/3 cup of fresh coriander cilantro, chopped
  • 2 cups iceberg lettuce shredded
  • Fresh basil leaves
  • handful of snake beans cooked (optional)

Instructions

  • Prepare the Papaya: First, peel the papaya and quarter it to make it more manageable. Remove the seeds, then grate the papaya.
  • Combine Ingredients: Next, in a bowl, combine the grated papaya, quartered cherry tomatoes, finely chopped chilies, and prepared prawns. Add the fresh lime juice, fish sauce, minced garlic, and half of the chopped coriander. Gently toss to ensure everything is well mixed and coated.
  • Arrange the Salad: Arrange the shredded iceberg lettuce on plates and spoon the papaya and prawn mixture on top.
  • Garnish: Finally, finish with the remaining chopped coriander, fresh basil leaves, and optional cooked snake beans.

Why Papaya and Prawns Are a Perfect Match

There’s something undeniably tropical about the pairing of papaya and prawns. The sweet, juicy flesh of ripe papaya contrasts beautifully with the salty richness of cooked prawns. Add in a burst of citrus, a hit of chili, and a sprinkle of herbs, and you’ve got a dish that feels like summer on a plate.

In Thai cuisine, these contrasting flavours are used to create balance – sweet, sour, salty, and spicy in one harmonious bite. This salad takes inspiration from that tradition, with clean Paleo-friendly ingredients and no refined sugars, dairy, or grains.

The Nutritional Power of Papaya

Papaya isn’t just delicious – it’s also a nutritional powerhouse. It’s loaded with vitamin C (even more than oranges), making it fantastic for immune health. It’s also a good source of folate, potassium, and vitamin A, and contains the enzyme papain, which helps digestion and can reduce inflammation.

When buying papaya, look for one that gives slightly when pressed, with skin that’s turning yellow. If it’s still green, leave it on the bench to ripen for a few days. For this salad, you want it firm but ripe – not mushy.

Prawns: A Lean Protein Source

Prawns are a brilliant addition to a Paleo diet. They’re low in fat, high in protein, and rich in nutrients like selenium, iodine, and vitamin B12. When combined with fresh produce like papaya, you get a light but satisfying meal that won’t leave you feeling sluggish.

Choose wild-caught prawns if possible. In Australia, banana prawns or king prawns work perfectly in this recipe. Be sure to remove the shells and veins before cooking. You can use either grilled, pan-fried, or poached prawns, depending on your preference and available time.

Making the Perfect Paleo-Friendly Dressing

A good salad dressing should enhance the ingredients, not overpower them. For this salad, the dressing is key – combining the tanginess of lime juice, the saltiness of fish sauce (or coconut aminos if you prefer), a touch of honey (optional), and the kick of chili. A finely grated garlic clove or a sliver of fresh ginger can also elevate the flavour profile.

If you're prepping ahead, you can mix the dressing and store it in a jar in the fridge for up to 3 days. Just be sure to shake well before using, as the ingredients can separate slightly.

Additional Ingredients to Try

One of the joys of this salad is its flexibility. While it’s fantastic as written, you can easily adjust it to suit your preferences or what you have on hand. Here are a few ideas:

  • Snake beans: Lightly blanched and chopped for extra crunch and an authentic Thai feel.
  • Cucumber: Adds hydration and a cooling contrast to the heat from the chili.
  • Fresh herbs: Mint, coriander, or Thai basil work beautifully in this dish.
  • Crushed nuts: A handful of cashews or macadamias add texture and richness.

This salad is not only perfect for summer but also incredibly versatile. You can adjust the amount of chili to suit your taste and add other ingredients like cooked snake beans for additional texture and flavour.

Serving and Presentation Ideas

This dish works just as well as a main meal or a side salad. Serve it on a bed of shredded cabbage or lettuce to make it more substantial, or on its own for a light lunch. If you're entertaining, plate it up individually for a sophisticated starter or present it in a large bowl garnished with lime wedges and extra herbs.

Another idea is to serve it in halved and scooped-out papaya shells – a beautiful presentation that adds zero waste and plenty of wow factor.

Meal Prep and Storage Tips

This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week. The key is to store the dressing separately and add it just before eating to keep everything crisp and fresh.

If using pre-cooked prawns, add them at the last moment to avoid rubbery texture. You can also prep the papaya and veggies ahead of time and keep them in airtight containers for a couple of days in the fridge.

Allergy and Dietary Swaps

If you need to make this recipe shellfish-free, substitute the prawns with shredded chicken, seared tuna, or tempeh (if you include fermented soy in your diet). The dressing can be made soy-free by using coconut aminos instead of traditional fish sauce, and omitting honey makes it Whole30 compliant.

Why This Salad Fits Perfectly Into a Paleo Lifestyle

Creating this Papaya & Prawn Salad is a wonderful way to enjoy a refreshing and nutritious meal that fits perfectly into a Paleo lifestyle. The combination of sweet papaya, spicy chilies, and succulent prawns makes this dish both satisfying and delicious.

It contains no dairy, grains, legumes, or processed ingredients – just whole, natural foods. It’s low in carbs, high in fibre, and full of micronutrients. Whether you're looking to maintain energy levels during the hotter months or simply want something light and flavourful, this salad delivers.

Make It a Summer Staple

There’s no reason healthy eating should be boring. This salad is the perfect example of how you can enjoy rich, complex flavours while keeping your meals clean and Paleo-friendly. It’s quick enough for a midweek dinner, yet special enough to serve at a summer gathering.

Final Thoughts

I hope you enjoy making and eating this Papaya & Prawn Salad. If you're obsessed with prawns, make sure you try my Prawn, Mango & Spicy Guacamole Collard Wraps!

For more refreshing and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your salad!

Papaya and prawn salad paleo diet recipe summer

chili seasoning mix powder recipe paleo herbs spices primal how to rub

Paleo Chilli Seasoning Mix (Homemade)

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What to do with used glass jars and bottles? How about making up this Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and “Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

chili seasoning mix powder recipe paleo herbs spices primal how to rub
Print Recipe
5 from 1 vote

Recipe: Homemade Chili Seasoning Mix

This Homemade Chili Seasoning Mix is an easy and economical way to add flavour to your dishes. Free from additives and anti-caking agents, it’s a perfect Paleo blend that can be customized with your favorite dried peppers. Store in a cool, dry place for up to six months.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Condiments, Sauces
Cuisine: Mexican, Paleo
Keyword: DIY Spice Blend, Healthy Seasoning, Homemade Chili Seasoning Mix, Paleo Chili Mix
Servings: 1 cup
Calories: 20kcal
Cost: $5

Equipment

  • Hot pan
  • Pestle and mortar (or blender)
  • Airtight container

Ingredients

  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika smoked

Instructions

  • Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  • Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
  • Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  • Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
  • Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
  • Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.

Why Make Your Own Chili Seasoning?

Making your own chili seasoning puts you in complete control of the ingredients and flavour. You avoid preservatives, fillers, and mysterious “natural flavours” that often sneak into commercial spice blends. It’s especially important for those following a Paleo lifestyle, where clean eating is a priority.

By custom blending your own mix, you can control the heat level, the complexity, and even the freshness. Once you’ve made it, you’ll wonder why you ever bought pre-made versions in the first place.

What’s Wrong with Store-Bought Blends?

Most supermarket chili seasoning mixes include ingredients that go beyond herbs and spices. Anti-caking agents like silicon dioxide (551) are added to keep the mix free-flowing, but they serve no nutritional purpose and are unnecessary for a homemade blend stored correctly.

Store-bought mixes also often contain added sugars, MSG, and highly refined seed oils – all of which are far from Paleo-approved. The ambiguous ingredient “spices” is another red flag. Without clear labelling, it’s impossible to know exactly what’s in your seasoning.

Choosing Your Chili Peppers

The beauty of this recipe is that it’s totally customisable. You can go mild, medium, or fire-breathing dragon – it’s entirely up to you. Here are a few commonly available chili varieties and how they impact your mix:

  • Cayenne: Classic heat and bright red colour. A staple in most chili blends.
  • Chipotle: Smoked and dried jalapeño, giving a deep, smoky flavour.
  • Guajillo: Mild heat with fruity undertones. Pairs beautifully with cumin.
  • Habanero: Intense heat with a floral, slightly fruity flavour. Use sparingly.
  • Jolokia (Ghost Pepper): Not for the faint-hearted. Only include if you love extreme heat.

Start with a small batch and write down your measurements, so when you find your perfect balance, you can recreate it. Don’t be afraid to toast the dried chilis lightly in a dry pan to enhance their flavour before grinding.

How to Store Homemade Chili Seasoning

Once you’ve made your mix, keep it in an airtight glass jar in a cool, dark place. Properly stored, it should retain its potency for up to six months. If you make a large batch, consider dividing it into smaller jars so you're not exposing the whole batch to air each time you use it.

Repurposing small glass jars from mustard, jam or baby food is a sustainable and budget-friendly way to store your seasoning. Label each jar with the date and type of chili used so you can keep track of what works best for your taste preferences.

Gifting Your Chili Mix

This seasoning mix makes a thoughtful and personalised gift for friends and family – especially those who appreciate food or are on a health journey. Fill a small glass jar, add a rustic tag with the ingredients and suggestions for use, and you’ve got a creative and practical present. Tie with some twine or pop it in a small gift box for that extra touch.

Pair it with other homemade items like infused olive oils, Paleo crackers or a handwritten recipe for chili con carne for a lovely gift set. It’s an especially good idea around Christmas or as a housewarming present.

How to Use Homemade Chili Seasoning

This seasoning mix is incredibly versatile. Use it in:

  • Chili con carne or bean-free Paleo chili
  • Slow-cooked pulled pork or beef
  • Dry rubs for barbecued or grilled meats
  • Roasted vegetable trays
  • Paleo taco mince or meatballs
  • Homemade dips and salsas

Sprinkle it into soups and stews, or use it to spice up scrambled eggs, cauliflower rice, or roast chicken. It can also be mixed with coconut oil or olive oil to make a paste for marinating proteins.

Adjusting the Heat and Flavour

Everyone has a different tolerance for chili. The great thing about this recipe is that it’s easy to tweak. If you’re unsure, start with a lower amount of chili powder and increase slowly. You can also blend in mild paprika for colour and depth without adding extra heat.

For a smokier version, add extra chipotle or smoked paprika. For something more herbaceous, increase the oregano and garlic. Once you’ve made a few versions, you’ll begin to craft your own signature blend.

Cooking in Bulk? Scale It Up

If you find yourself reaching for chili seasoning often, it makes sense to mix a big batch. The recipe can be scaled up easily by multiplying each spice quantity. Store in a large jar or divide into smaller jars for different heat levels or purposes (e.g., mild blend, spicy blend, smoky blend).

Staying Paleo with Homemade Seasonings

Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.

Many commercially available products sneak in ingredients that don’t fit into Paleo principles. By preparing your own pantry staples, you eliminate those risks and increase the nutritional quality of every meal.

Final Thoughts

This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.

I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!

chili seasoning mix powder recipe paleo herbs spices primal how to rub