Parsley Micro Green Salad and Slow-Cooked Tenderloin
Cuisine: Salad
Author: Urban Paleo Chef
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Micro Greens are a great way to spice up a salad, adding extra flavor, color, and sometimes a whole new feel to the same old meal. The Parsley Micro Green Salad is taking advantage of that new feel, and using it for the whole salad!
  • 2 cups Parsley Micro Greens
  • 2 sprigs Fresh Mint, chopped
  • 1 small Cucumber, chopped
  • 1 small Avocado, chopped
  • 2 tablespoons Olive Oil
  • 6 Crimini Mushrooms, chopped and roasted
  • 2 medium Carrots, chopped and roasted
  • 1 lb Grass Fed Beef Tenderloin, slow-cooked
  • 1 tablespoon Coconut Oil
  • 2 cups Filtered Water
  • Favorite Beef Spices (I used Sea Salt, Herbs De Provence)
  1. In a large pan, add the tenderloin, coconut oil, and about half of your favorite beef spices. Cover the pan and cook on medium heat (about 5 out of 10).
  2. As the pan is heating up, cut up the carrots and mushrooms.
  3. As soon as the pan is sizzling (about 5 minutes of cook time) add the 2 cups of water to the pan, flip the steaks, re-spice the beef, and add the carrots and mushrooms around the beef in the pan. Re-cover, and continue to cook on medium heat.
  4. On to the Salad:
  5. Chop the cucumbers and avocados.
  6. In a medium mixing bowl, add the Parsley and mint, then add the chopped cucumbers and avocado, finally drizzling the olive oil over the top of that.
  7. Mix the salad thoroughly. Take your time on this, micro-greens are fragile, and the salad will taste and present the best if they aren't bent of crumpled too much.
  8. Let the steak cook until the water has entirely boiled off. Stir every 10 minutes or so.
  9. Once the steak is cooked, add the carrots and mushrooms to the salad and mix again.
  10. Serve and enjoy!
To enjoy this salad as a take-to-work lunch, as I did, put it in your to-go container with some room on the side for the steak. Then pack it and go!
If you have a container with more than one compartment, even better!
Recipe by Urban Paleo Chef at