The salad is packed with flavor from the herbs and spices that are mixed to season the roast beef and the dressing. The radishes also add a nice crunch and are rich in vitamin C, which helps your body fight cellular damage.
7 oz. cooked rare roast beef, cut into 1/2 in. thick strips
2 bunched watercress, tough stems removed
1 medium red onion, thinly sliced
1 cup sliced radishes
1/4 cup melted coconut oil
2 Tbs. freshly squeezed lime juice
1 tsp. chili powder
1 tsp. minced garlic
1/4 tsp. cayenne pepper
1/4 cup roasted coconut flakes*
2 Tbs. fresh cilantro leaves
2 Tbs. fresh mint leaves
30 G of Protein
48 G of Fat
12 G of Carbs
*NOTE: Let’s Do… Organic 100% organic toasted unsweetened coconut flakes are a good option to purchase.
Combine the roast beef, watercress, onion, and radishes in a large mixing bowl.
Whisk together the oil and juice in a small bowl.
When blended, whisk in the chili powder, garlic, and cayenne.
Pour the dressing over the beef mixture, tossing to evenly coat.
Scoop the salad onto a serving plate and sprinkle the coconut, cilantro, and mint over the top.
Serve immediately.
