This salad recipe adapted from Half-Baked Harvest has plenty of flavor and an Asian flair. I love the toasted cashews that add a wonderful final crunch. I did make  a few changes … I would highly recommend marinating the meat (I selected flap steak as I think it is a more tender cut) for several hours, at least and even overnight for the best flavor.  I added about 3 cups of sauteed shiitake mushrooms, and sliced avocado to my salad. I also substituted some baby Bella peppers rather than the suggested strips of larger peppers. Be sure to mince the lemongrass and remove any of the woody exterior. I reduced the amount of fish sauce in the dressing as I find the flavor to be a bit overpowering, but fine for the marinade.  I included a little rice wine to the dressing which added a bit more acidity to replace the fish sauce. Finally,  my eggs were not quite hard- boiled, more soft-boiled so they were a bit runny to add some natural creaminess to the salad. 

Click here for the original recipe from Half-baked Harvest