High-Protein Beef Liver Salad
Method
Pat the beef liver dry and slice it into thin strips. Lightly coat the liver with the spelt flour, shaking off any excess.
Heat a large nonstick skillet over medium-high heat. Cook the liver for 3–4 minutes, stirring frequently, until just cooked through. Avoid overcooking, as it can make the liver tough. Alternatively, simmer the liver in lightly salted water until cooked, then slice it.
In the same skillet, cook the diced onion and sliced mushrooms for 6–8 minutes, stirring occasionally, until the mushrooms are tender and their moisture has evaporated. Allow the mixture to cool slightly.
Chop the hard-boiled eggs and dice the dill pickles into small pieces. Drain the green peas thoroughly.
In a large mixing bowl, combine the cooked liver, mushrooms, onions, eggs, pickles, and peas.
Add the light mayonnaise and gently fold everything together until evenly coated. Season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to develop before serving. Garnish with fresh parsley or dill if desired.
For an even lighter version, replace the mayonnaise with fat-free Greek yogurt or low-fat sour cream. Chilling the salad overnight significantly enhances its flavor, making it an excellent make-ahead dish for lunches or gatherings.
Nutrition Facts
Per 100 g
