austrian

Roast Beef Salad with Pumpkin Seed Oil and Pickled Vegetables

Name: Roast Beef Salad with Pumpkin Seed Oil and Pickled Vegetables
Yield: 1 serving
Cuisine: austrian
Ingredients: 140 g roast beef, cooked and sliced; 90 g mixed salad greens; 60 g pickled gherkins, sliced; 60 g radishes, thinly sliced; 30 g red onion, thinly sliced; 22 g pumpkin seed oil; 12 g apple cider vinegar; 10 g Dijon mustard; 15 g pumpkin seeds; 50 g rye bread

This roasted dish pairs roast beef, cooked and sliced with mixed salad greens, pickled gherkins, sliced and pumpkin seed oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

36 g Carbohydrates

34 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g roast beef, cooked and sliced 238 kcal
90g mixed salad greens 18 kcal
60g pickled gherkins, sliced 7 kcal
60g radishes, thinly sliced 10 kcal
30g red onion, thinly sliced 12 kcal
22g pumpkin seed oil 194 kcal
12g apple cider vinegar 2 kcal
10g Dijon mustard 7 kcal
15g pumpkin seeds 4 kcal
50g rye bread 133 kcal

Cooking instructions

pumpkin seed oilapple cider vinegarDijon mustardpumpkin seeds
Whisk pumpkin seed oil, vinegar, mustard, and a pinch of salt and pepper to make a dressing.
mixed salad greens
Toss mixed greens with half the dressing and spread on a plate.
roast beefmixed salad greensred onion
Add sliced roast beef and scatter pickles, radish, and red onion over the greens.
Drizzle remaining dressing over the top.
pumpkin seedsrye bread
Finish with pumpkin seeds and serve with rye bread on the side.