Thai Tenderloin Salad

Karry Hosford

This salad has a nice balance of flavors. Grilled flank steak can substitute for the tenderloin, if you prefer.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 34%
  • Fat: 9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 27g
  • Carbohydrate: 11.5g
  • Fiber: 3.7g
  • Cholesterol: 71mg
  • Iron: 4.6mg
  • Sodium: 717mg
  • Calcium: 66mg


  • 1 pound beef tenderloin, trimmed
  • Cooking spray
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 6 cups thinly sliced romaine lettuce
  • 1 cup thinly sliced red onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced peeled cucumber
  • 1/3 cup coarsely chopped green onions
  • 1 jalapeño pepper, seeded and minced
  • 1 cup cilantro sprigs
  • 3/4 cup chopped fresh mint


  1. Prepare grill.
  2. Place beef on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Cover and let stand 10 minutes. Cut beef diagonally across grain into thin slices.
  3. Combine juice, fish sauce, sugar, and ground red pepper in a large bowl. Add beef, lettuce, and next 5 ingredients (lettuce through jalapeño); toss well. Add cilantro and mint; toss gently.
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