Beef, Watercress, and Peach Salad with Lime Vinaigrette

Gluten Free
Dairy Free
Health score
20%
Beef, Watercress, and Peach Salad with Lime Vinaigrette
25 min.
6
191kcal

Suggestions


Introducing a delightful and refreshing dish that perfectly balances flavors and textures — the Beef, Watercress, and Peach Salad with Lime Vinaigrette. This salad is not just a meal; it's an experience that will tantalize your taste buds and elevate your lunch or dinner to an extraordinary level. With its vibrant ingredients and a zesty dressing, it's an ideal choice for those looking for a gluten-free and dairy-free option.

Imagine succulent, cubed roast beef paired with juicy, ripe peaches that add a hint of sweetness, all nestled on a bed of peppery watercress and crunchy cucumbers. The addition of fragrant ginger and garlic in the lime vinaigrette takes this dish to the next level, offering a robust flavor profile that dances on your palate. Perfectly balanced with the right amount of salt and sugar, each bite of this salad is a burst of freshness and a wonderful contrast between savory and sweet.

Not only is this salad quick to prepare — coming together in just 25 minutes — but it also makes for a stunning centerpiece on your table. Whether it's a light lunch, a side dish for dinner, or a main course that impresses guests, this Beef, Watercress, and Peach Salad is sure to become a favorite. Bring a taste of summer to your kitchen, and enjoy this delicious salad that celebrates the vibrant flavors of seasonal ingredients!

Ingredients

  •  kirby cucumbers roughly chopped
  • small clove garlic finely chopped
  • teaspoons ginger finely grated
  • servings kosher salt and pepper 
  • 0.3 cup juice of lime fresh
  • 0.5 cup olive oil extra-virgin
  •  peaches ripe cut into wedges
  • pound pan drippings from roast beef preferably cubed
  • large shallots thinly sliced
  • 1.5 teaspoons sugar 
  • bunches watercress thick

Equipment

  • bowl
  • whisk

Directions

  1. In a large bowl, combine the watercress, cucumbers, peaches, and beef.
  2. Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved.
  3. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.
  4. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.Tip: For cooked roast beef, look no further than the deli counter. Ask the server to forgo the slicer and cut a 1-pound slab by hand.

Nutrition Facts

Calories191kcal
Protein37.07%
Fat30.43%
Carbs32.5%

Properties

Glycemic Index
38.72
Glycemic Load
4.8
Inflammation Score
-7
Nutrition Score
15.961304519487%

Flavonoids

Cyanidin
1.92mg
Catechin
4.92mg
Epigallocatechin
1.04mg
Epicatechin
2.34mg
Epigallocatechin 3-gallate
0.3mg
Eriodictyol
0.22mg
Hesperetin
0.9mg
Naringenin
0.04mg
Apigenin
0.02mg
Luteolin
0.02mg
Kaempferol
2.14mg
Myricetin
0.02mg
Quercetin
3.22mg

Nutrients percent of daily need

Calories:191.11kcal
9.56%
Fat:6.71g
10.32%
Saturated Fat:1.44g
9.01%
Carbohydrates:16.12g
5.37%
Net Carbohydrates:13.55g
4.93%
Sugar:11.63g
12.92%
Cholesterol:43.09mg
14.36%
Sodium:1351.42mg
58.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.39g
36.78%
Vitamin C:48.78mg
59.13%
Vitamin B3:6.52mg
32.58%
Vitamin K:33.34µg
31.75%
Calcium:245.35mg
24.53%
Vitamin B6:0.43mg
21.45%
Vitamin B12:1.29µg
21.42%
Zinc:3.19mg
21.26%
Phosphorus:201.31mg
20.13%
Potassium:541.67mg
15.48%
Vitamin A:669.34IU
13.39%
Iron:2.31mg
12.82%
Copper:0.22mg
11.08%
Selenium:7.53µg
10.76%
Fiber:2.57g
10.29%
Manganese:0.21mg
10.26%
Magnesium:40.6mg
10.15%
Vitamin B2:0.16mg
9.6%
Vitamin E:1.39mg
9.26%
Folate:31.56µg
7.89%
Vitamin B1:0.11mg
7.01%
Vitamin B5:0.69mg
6.87%
Source:My Recipes