Beef, Watercress, and Peach Salad

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Good Food, Good Times

The peppery flavor of the watercress married with the sweetness of the Colorado peaches make for a delicious surprise for your taste buds. This is the perfect summer salad that can even be made a day in advance, just store the vinaigrette separately and serve when ready to eat.


Serves 4

  • 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

How to Make It

Step 1

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

Step 2

In a small bowl, combine the lime juice, sugar, and ½ teaspoon salt and whisk until dissolved. Add the garlic, ginger, and ¼ teaspoon pepper.

Step 3

Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.

Step 4

Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.

Review note:


Instead of roast beef, I used flank steak. I marinated it overnight in lime juice, olive oil, garlic, salt, and pepper to break down its toughness. I then broiled it 5-6 minutes on each side before I cubed it. I did everything else according to the recipe, but I used ground ginger vs. fresh. I really loved this salad – very different flavors, very fresh.

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