Beef, Watercress, and Peach Salad with Lime Vinaigrette

"Beef, Watercress, and Peach Salad with Lime Vinaigrette" Recipe
Photo: Anna Williams


Makes 4 to 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 301
Caloriesfromfat 46 %
Fat 21 g
Satfat 5 g
Cholesterol 15 mg
Sodium 205 mg
Carbohydrate 22 g
Fiber 3 g
Sugars 16 g
Protein 12 g


2 bunches watercress, thick stems removed
2 Kirby cucumbers, roughly chopped
4 ripe peaches, cut into wedges
1 1-pound piece roast beef, cubed
1/4 cup fresh lime juice
1 1/2 teaspoons sugar
Kosher salt and pepper
1 small clove garlic, finely chopped
2 teaspoons finely grated ginger
1/2 cup extra-virgin olive oil
2 large shallots, thinly sliced


In a large bowl, combine the watercress, cucumbers, peaches, and beef.

Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.

Tip: For cooked roast beef, look no further than the deli counter. Ask the server to forgo the slicer and cut a 1-pound slab by hand.