Paleo: BBQ Beef Patties & Roasted Pepper-Almond Salsa
Peach Salad with Sweet Cider Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
It’s not, where’s the beef? It’s more like, where’s the bun? According to paleo principles, we’re optimizing the proteins and losing the carbs. So let these barbecued ground beef patties loose atop a styling summer salad featuring peaches and baby greens. Pack the meat with punch from whole-grain mustard and herby seasonings, and then drape a salsa of roasted pepper and chopped almonds over top for some added sass.
We will send you:
- 340g Ground beef (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Peaches
- 15ml Whole-grain mustard
- 45ml Sweet Cider vinaigrette
- 1 Roasted pepper
- 25g Marcona almonds
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
46 g
Saturated Fat
12 g
Sodium
1090 mg
Total Carb
22 g
Sugars
13 g
Protein
41 g
Fibre
5 g
Preparation
Prepare the patties
Heat the BBQ on high, making sure to oil the grill first. In a large bowl, combine the beef, mustard, ⅔ of the spices and S&P. Form into 6 patties (double for 4 portions).
Grill the patties
Reduce the BBQ heat to medium-high. Add the patties* to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min. per side, until cooked through. Transfer to a plate.
Mise en place
Meanwhile, halve and pit the peaches; cut into ¼ inch wedges. Roughly chop the almonds and roasted pepper.
Make the salad
In a second large bowl, combine the baby greens, peaches, vinaigrette and S&P.
Make the salsa
In a small bowl, combine the almonds, roasted pepper, 1 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the patties and salad between your plates. Top the patties with the salsa. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
