Lean Beef and Cucumber Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef and Cucumber Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Beef and Cucumber Salad with Lemon Vinaigrette

Thinly sliced pan-seared beef tossed with chilled cucumbers and red onion in a bright lemon-herb vinaigrette for a refreshing, crunchy finish.

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NUTRITION

149kcal
Protein
16.4g
Fat
6.9g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Lean Top Sirloin Steak

1 cup sliced Cucumber

1 tablespoon diced Red Onion

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Mint

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PREPARATION

  • 1

    Season the beef with a pinch of salt and black pepper.

  • 2

    Sear the beef in a non-stick skillet over medium-high heat until cooked to your desired doneness.

  • 3

    Transfer the beef to a cutting board and let it rest for five minutes before slicing into thin strips.

  • 4

    Slice the cucumber into thin half-moons and finely dice the red onion.

  • 5

    Whisk the lemon juice, olive oil, and chopped mint together in a small bowl to create the vinaigrette.

  • 6

    Toss the beef, cucumber, and onion together in a large bowl and drizzle with the dressing.

Lean Beef and Cucumber Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef and Cucumber Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Beef and Cucumber Salad with Lemon Vinaigrette

Thinly sliced pan-seared beef tossed with chilled cucumbers and red onion in a bright lemon-herb vinaigrette for a refreshing, crunchy finish.

NUTRITION

149kcal
Protein
16.4g
Fat
6.9g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Lean Top Sirloin Steak

1 cup sliced Cucumber

1 tablespoon diced Red Onion

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Mint

PREPARATION

  • 1

    Season the beef with a pinch of salt and black pepper.

  • 2

    Sear the beef in a non-stick skillet over medium-high heat until cooked to your desired doneness.

  • 3

    Transfer the beef to a cutting board and let it rest for five minutes before slicing into thin strips.

  • 4

    Slice the cucumber into thin half-moons and finely dice the red onion.

  • 5

    Whisk the lemon juice, olive oil, and chopped mint together in a small bowl to create the vinaigrette.

  • 6

    Toss the beef, cucumber, and onion together in a large bowl and drizzle with the dressing.