Tangy parsley and lemon beef fattoush salad
Enjoy a refreshing Tangy Parsley and Lemon Beef Fattoush Salad, featuring succulent beef, crisp asparagus, and vibrant cherry tomatoes, all tossed with zesty lemon juice and fresh parsley. Perfect for a healthy and flavorful meal!
- 04 Jun 2024
- Cook time 20 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
Tangy Parsley and Lemon Beef Fattoush Salad is a delightful and refreshing dish that combines tender beef, crisp vegetables, and a citrusy dressing. This recipe brings a Middle Eastern flair to your table with its vibrant flavors and wholesome ingredients. Perfect as a light lunch or a satisfying dinner, this salad is sure to impress your family and friends.
Ingredients:
Instructions:
- Trim any excess fat from the beef and cut it into bite-sized cubes.
- Rinse the asparagus and cut them into 2-inch pieces.
- Peel and finely mince the garlic cloves.
- Rinse the parsley and roughly chop the leaves.
- Rinse the cherry tomatoes and half them.
- Core, seed, and cut the red pepper into thin strips.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the beef cubes to the skillet, season with salt and pepper, and cook for about 6-8 minutes, stirring occasionally, until the beef is browned and cooked to your desired level of doneness.
- Remove the beef from the skillet and set it aside, keeping it warm.
- In the same skillet, add the asparagus pieces.
- Sauté for 3-5 minutes, or until the asparagus is tender-crisp.
- Remove the asparagus from the skillet and set aside.
- In a large mixing bowl, combine the cooked beef, sautéed asparagus, chopped parsley, halved cherry tomatoes, and sliced red pepper.
- Drizzle the lemon juice over the salad and toss gently to combine.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Transfer the salad to a serving platter or individual plates.
- Enjoy your tangy parsley and lemon beef fattoush salad while it's fresh!
Tips:
- Ensure the beef is cooked to your preferred level of doneness for the best texture and flavor.
- Blanch the asparagus briefly in boiling water to enhance its vibrant color and retain its crunchiness.
- For a more intense garlic flavor, allow the garlic to sit in the olive oil for a few minutes before using it in the salad.
- Chop the parsley finely to distribute its flavor evenly throughout the salad.
- Add the lemon juice gradually, tasting as you go, to achieve your desired level of tanginess.
- Garnish with additional fresh herbs or a sprinkle of feta cheese for extra flavor.
This Tangy Parsley and Lemon Beef Fattoush Salad is a harmonious blend of flavors and textures that will leave your taste buds craving for more. With its refreshing lemon juice and crisp vegetables, it is not only delicious but also nutritious. Enjoy this salad as a standalone meal or as a side dish to complement your favorite grilled meats.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 4.73g | 1% |
| Fiber 1.97g | 5% |
| Sugar 2.19g | 2% |
| Fat | |
| Fat 24g | 28% |
| Saturated 9g | 29% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 140mg | 26% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 2.25ug | 94% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.59mg | 11% |
| Vitamin K 180ug | 148% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 4.68mg | 43% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 510mg | 15% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 66mg | 4% |
| Zinc, Zn 8mg | 77% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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