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ground beef salad

Spicy Beef & Cucumber Salad With Cashew Raita

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2 1x
  • Category: Main


  • For the beef
  • 2 tablespoons coconut oil
  • 1/2 brown onion, finely diced
  • 1/2 long red chill, finely diced
  • 350400 g (0.8 lb.) grass-fed beef mince
  • 3 cloves garlic, finely diced
  • 1 teaspoon tomato paste
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Pinch of black pepper
  • Pinch of ground cinnamon
  • Pinch of ground cloves (or use mortar & pestle to grind 1 clove or use some Allspice)
  • 1 teaspoon sea salt
  • For the cucumber salad
  • 2 cups diced cucumber (34 medium Lebanese cucumbers)
  • 2 tablespoons diced fresh coriander (cilantro)
  • Pinch of pepper
  • Pinch of sea salt
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 10 fresh mint leaves
  • Few whole raw cashews
  • For the cashew raita dressing
  • 3/4 cup raw cashews, soaked in warm water for 1 hour
  • 1/2 clove of garlic, diced
  • Juice of 1 lemon
  • 3/4 teaspoon tahini paste
  • 2 tablespoons water
  • Pinch of sea salt


  1. Heat coconut oil in a frying pan and cook the onion and chilli over medium heat for 5 minutes, until golden brown and soft.
  2. Bring the heat back to high and add the ground beef mince. Separate it with a wooden spoon, add garlic and cook for 2-3 minutes until the meat browns and the liquid starts to evaporate. Add the spices, salt, pepper and tomato paste. Mix through and cook for a further 5 minutes on high heat. The rest of the moisture will evaporate and the beef should brown and caramelise further.
  3. Combine all salad ingredients, except for mint, in a bowl and set aside until the beef is ready.
  4. To make the cashew raita, place all ingredients in a food processor or an electric blender and process until smooth. Use a spatula to scrape down the sides half way through and add a little more water, if it’s too thick.
  5. Combine warm beef with cucumber salad and serve with dollops of cashew dressing, fresh chill and mint on top.

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