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Chilled Vegetable and Steak Salad

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Course Main Dish, Salads
Servings 4 servings


  • 1 medium green bell pepper de-seeded, de-ribbed and chopped
  • 1 medium onion chopped
  • 3 medium stalks celery chopped
  • 1 cup cut green beans
  • 1 cup frozen sweet green peas
  • 1/2 cup coconut oil melted, divided
  • 1 cup raw honey
  • 3/4 cup cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound beef filet mignon grilled and sliced
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped chives


  • Preheat oven to 400 degrees.
  • On a sheet pan lined with parchment paper, spread bell pepper, onion, celery, green beans, and peas; drizzle with half of the melted coconut oil then roast for 15 minutes or until tender.
  • Remove veggies from oven; set aside to cool then place them in a large bowl.
  • In a medium bowl, whisk together honey, vinegar and remaining melted coconut oil; pour dressing over roasted vegetables then season with salt and pepper; toss well to combine.
  • Refrigerate salad for at least 1 hour.
  • Serve salad topped with grilled steak slices and garnished with parsley and chives.
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