High-Protein Beef & Vegetable Salad
Method
Slice the cooked lean beef into thin strips. If the beef has been refrigerated, allow it to come to room temperature for about 10 minutes for the best flavor.
Thinly slice the bell pepper and dice or slice the cucumber into bite-sized pieces.
In a small bowl, whisk together the Skyr, soy sauce, minced garlic, and freshly ground black pepper until smooth and creamy.
Place the sliced beef, bell pepper, and cucumber into a large mixing bowl.
Pour the dressing over the salad ingredients.
Gently toss until the vegetables and beef are evenly coated with the creamy dressing.
Serve immediately, or refrigerate for 10–15 minutes before serving to allow the flavors to develop.
For extra freshness, add chopped parsley, cilantro, or chives just before serving. A squeeze of fresh lime juice and a pinch of chili flakes also pair beautifully with the soy-garlic dressing, creating a vibrant, Asian-inspired twist while keeping the salad high in protein and wonderfully satisfying.
Nutrition Facts
Per serving
