Mexican beef salad (with chilli and lime aioli)

Mexican beef salad with chilli and lime aioli – egg free, dairy free, gluten free and clean.

I was never one for pet cremation. I’d always intended to bury any pets I had in the backyard, however, living in a  unit doesn’t give me that luxury.

My first experience of seeing a dead pet was when I was 4. I was playing in my front yard when I noticed a labrador further down the road, knocked over from a hit and run. He must have been hit minutes beforehand. It was very upsetting to see this and I wondered how his poor family would feel when they found him. My memories from that age are few but this one has always stayed with me.

Since then, we’ve had our fair share of cats, dogs, rabbits, fish and guinea pigs. We never had to put our cats or dogs down as they had always disappeared or had to be given away (due to moving).

The first (pet) love of my life was Captain when I was 4. We were inseparable until the time we moved from Sydney to Coffs Harbour and I couldn’t take him with me. I was heartbroken.

Happy times with Captain

Pets really are an extension of your family and it’s sad that man’s best friends are only with us for a short time.

When I received Pooshie’s ashes last week, I was surprised to see small bone fragments in amongst the fine ash. I guess it’s a little confronting to see “pieces” of your pet.
Yesterday I went down to Blackwoods beach at sunrise and scattered her ashes in the ocean.

Today’s recipe is a hearty salad with Mexican flavours. The salad dressing is a  simple mix of olive oil and lime juice. What makes this salad special and bursting with flavour is the chilli and lime aiolii from my recipe a few weeks back. Drizzle it over everything at the end and it will tie the salad together.


Why this is so good for you

Beef (preferably grass fed, free range or organic) helps prevent coronary artery disease, hypertension, arthritis, reduces the risk of heart attack and helps reduce the risk of cancer.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
Limes improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon
Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Coriander promotes liver function and bowel movement, lowers blood sugar levels, helps treat Alzheimer’s disease, helps protect the body from lung and cavity cancers, helps relieve arthritis, cures mouth ulcers, stimulates memory, helps remove heavy metals from the body  and helps cure anemia.
Cumin helps asthmatics, diabetics, helps fight cancer, aids digestion, helps relieve constipation, helps relieve insomnia, helps fight viral infections, boosts the immune system, helps fight anemia, promotes healthy, beautiful skin and helps remove toxins from the body.
Lettuce prevents heart disease, helps prevent anemia, helps regulate bowel movement, helps relieve insomnia and reduces risk of neural tube defects in pregnant women.
Corn (GMO free) helps improve vision, protects against heart disease, supports the growth of friendly bacteria in the large intestine, reduces the risk of hemorrhoids and colon cancer, helps control diabetes, lowers hypertension and increases bone strength.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Kidney beans lower the risk of heart attack, have anti-aging properties, helps stabilize blood sugar levels in diabetics, help maintain weight, prevent hypertension, strengthen the immune system, help maintain a healthy brain, reduce the risk of colon cancer, help reduce the risk of migraine and keeps bones strong.
Avocados help prevent macular degeneration, help lower risk of heart disease, aid in digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body,  helps reduce acid reflux and helps the intestines absorb nutrients.


Love, Tash x



Mexican beef bomb salad

Yield: Serves 4

* If not using the aioli, serve salad with a squeeze of fresh lime juice.


    For the marinade
  • 500 - 600 grams beef (grass fed, free range or organic), sliced into strips
  • 1/4 cup olive oil
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 2 cloves garlic
  • 1/2 teaspoon fine pink Himalayan salt
  • 1/4 teaspoon pepper
  • For the salad
  • 100 grams mixed salad leaves
  • 2 ears of corn (preferably organic), steamed
  • 1/2 cup canned (BPA free) kidney beans, rinsed and drained
  • 16 cherry tomatoes, sliced in half
  • 1 red capsicum, sliced
  • 1/2 red onion, sliced
  • 1 avocado, sliced
  • 1/4 cup fresh coriander leaves
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • To serve:
  • Squeeze of fresh lime* or a drizzle of chilli and lime aioli
  • Handful of almonds, chopped (to sprinkle over salad)


  1. Marinate the beef for a couple of hours or overnight.
  2. Cook, in batches on med - medium high heat. Set aside to cool.
  3. Combine all salad ingredients up to the coriander leaves. Place lime juice and olive oil in a screw top jar and shake. Drizzle over salad.
  4. Scatter chopped almonds (for crunch). and add a nice drizzle of chilli lime aioli for a punch of flavour.

2 thoughts on “Mexican beef salad (with chilli and lime aioli)

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  1. Marcus LUEDI|

    Hi Natasha,
    First of all, I am not a lover of Mexican food, BUT this recipe is so different. It looks great and I like to give it a try. Congratulations once again.

    The picture with you and captain is fantastic. We gave captain to Roslyn Young in Tempe.

    Have a great week. Much love, dad xox

    1. The Pantry Of Eden|

      Thanks Dad!! The chilli and lime aioli is the magic ingredient in this recipe. Hope you like it!

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