Roast Beef & Plum Salad
Roast Beef & Plum Salad
Plums play an important role in nourishing the body, helping to eliminate undesirable bacteria and providing the liver and brain with essential glucose and glycogen. Butter lettuce is beneficial for addressing brain fog, while avocado offers support in preventing fatigue.
Servings
2
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- ½ tbsp olive oil
- 6 to 8 Japanese plums, halved & stones removed
- 120g butter lettuce, washed & dried
- 200g cold roast beef, thinly sliced
- 1 avocado, peeled, pit removed & sliced
- 2 spring onions, sliced
- 100g goat’s cheese
- ¼ cup almonds, toasted
- Dressing
- Juice 1 lemon
- 2 tsp finely chopped fresh rosemary
- 1 tbsp maple syrup
- 1 clove garlic, crushed
- 1 tsp hot mustard
- 1 tbsp olive oil
Method
- Drizzle the surface of a non-stick pan or griddle with olive oil. Heat to medium and place the plums flesh-side down. Cook until they are slightly charred, then remove and set aside.
- Arrange the butter lettuce on plates, then layer with the plums, roast beef, avocado and spring onions. Crumble over the goat’s cheese and scatter with the toasted almonds.
- Combine all dressing ingredients in a small bowl, whisk thoroughly, and drizzle over the salad. Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
