Whole30 Tri Tip Arugula Salad Recipe + Video – Simple and delicious keto + paleo grilled tri tip over arugula with pickled onions. Gluten free, grain free, dairy free, sugar free, clean eating.

This keto + whole30 tri tip arugula salad is a salad that my husband actually gets excited about having for dinner. Haha!

Grilled tri tip on top of a bed of arugula tossed in a red wine vinaigrette. Top it with some pickled onions, and you’re in for a filling, flavorful, satisfying salad.


hand holding Tri tip arugula salad with pickled onions on a white plate and white background

Now that the weather is warming up, I love making salads to avoid heating up the house too much.

I send my husband outside to grill the tri tip (which I get from Butcherbox and is the absolute best I have ever had! I highly recommend!).

All that’s left for me is to make the homemade red wine vinaigrette dressing and toss it in the arugula. Takes me less than 5 minutes. So quick and simple!

steps to making tri tip arugula salad

I season the tri tip simply with salt and pepper.

No need for a marinade. You’re going to get a ton of flavor from the salad dressing and pickled onions.

Tri tip arugula salad with pickled onions on a white plate and white background

I love grilled the tri tip on the BBQ to give it those amazing char marks and that delicious grilled flavor.

If you don’t have a grill, you can still make this on your indoor grill grate!

Whole30 Arugula Tri Tip Salad (Keto, Paleo)

This Whole30 Tri Tip Arugula Salad Recipe is a simple and delicious keto + paleo grilled tri tip over arugula with pickled onions.
5 from 1 rating


Tri Tip

Arugula Salad

  • 2 tablespoons olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • kosher salt + pepper
  • 6 cups baby arugula
  • pickled onions, <- link to recipe


Tri Tip

  • Preheat your BBQ (or indoor grill pan) over medium high heat.
  • Season the tri tip generously with kosher salt + pepper.
  • Grill the tri tip on the grill until it has an internal temperature of 125ºF for medium rare, about 8-10 minutes per side. Remove the tri tip from the heat and rest for 15 minutes.


  • While the tri tip is resting, make your salad dressing in the bottom of your salad bowl. Combine the olive oil, red wine vinegar, dijon mustard, and kosher salt + pepper to taste. Stir to combine. Add in the arugula, and toss.


  • After the tri tip has rested, slice against the grain. Add it on top of the arugula, and garnish with pickled onions.


If your diet allows, you can add sweetener of your choice to the dressing. Date paste for whole30, monk fruit for keto, honey or maple syrup for paleo.
Calories: 540, Total Carbs: 4.8g, Protein: 53g, Fat: 33.4g, Fiber: 1.6g, Net Carbs: 3g
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