Lamb with Marinated Cucumber Radish Salad (GAPS/Paleo)

This is my new favorite recipe for a few reasons:

1. I'm dreaming of summer

2. I'm craving spring/summer veggies.

3. I'm trying the Autoimmune Protocol for a few weeks to try and reduce inflammation from an injury.

I love my day job in a special ed classroom. But, I guess my not-so-young body can't do as much lifting as I think it can :). So I injured myself in the back/hip area sometime in December. Lovely.

I was thinking the injury would be an excuse to simplify my diet a bit and try the Autoimmune Protocol. I looked at these lists that my friend Mickey has on her site and I couldn't help being inspired. It's as if I have an easier time thinking up recipes with fewer ingredients to work with. Maybe the big wide world is too overwhelming for me :).

A side note: I'm so excited to get my review copy of Mickey's new book, "The Autoimmune Paleo Cookbook: An Allergen-Free Approach to Managing Chronic Illness." I'll let you know what my favorite recipe is after I get it!

Ingredients:

*about 2 lbs of lamb shoulder steak (steak or chicken thighs would be great, too)

*6 radishes, thinly sliced

*2 cucumbers, thinly sliced

*1/2 onion, sliced and separated into rings (I used red, but any kind is fine)

*1/2 cup olive oil

*1/2 cup apple cider vinegar

*1 tsp sea salt (Celtic, Himalayan)

*1 clove of minced garlic

*1/2 lb baby greens

Directions:

In a medium bowl, mix olive oil, vinegar, salt, and garlic. Add radishes, cucumbers, and onion and stir to coat vegetables. let marinate for at least 6 hours, stirring occasionally. (I like mine to marinate for 24 hours.)

Grill the lamb or fry in refined coconut oil. Serve the lamb on the baby greens and top with marinated veggies.

Yum!!! I'm getting hungry just thinking about this. I can't wait to start my garden :).