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Savoring Summer: A Dietitian’s Take on In-Season Produce in This Steak (or Protein of Your Choice), Peach, and Watercress Salad
Summer is the perfect season to let fresh, vibrant produce shine—and few dishes showcase seasonal fruit and vegetables better than a hearty, yet refreshing Protein, Peach and Watercress Salad. As a dietitian, I’m always encouraging my patients to eat with the seasons; not just for flavor, but for peak nutrition. This recipe incorporates nutrient-dense, in-season ingredients that offer both health benefits and delicious complexity.
Peaches are one of summer’s sweetest stars. When ripe, they’re juicy, fragrant and naturally lower in carbs than many fruits, making them a smart fit—even in keto-leaning recipes like this one. They're rich in vitamin C, potassium, and antioxidants like beta-carotene, which supports skin and eye health—perfect for sunny days.
Watercress, often overlooked, is a peppery, leafy green that thrives in warm-weather months. It’s loaded with vitamins A, C and K, and it contains unique plant compounds that may support cardiovascular and immune health. As a cruciferous vegetable, watercress brings a gentle detoxifying effect and rounds out the salad with a refreshing bite.
Paired with hanger steak or any protein of your choice, heart-healthy olive oil and crunchy toasted walnuts, this salad hits all the right nutritional marks: balanced fat, fiber, protein and flavor. A touch of blue cheese adds boldness, while sherry vinegar lifts the whole dish with a tangy finish.
Eating seasonally doesn’t mean sacrificing satisfaction. This 25-minute meal is a perfect example of how whole foods, simply prepared, can deliver both nourishment and indulgence. Whether you're keto-focused or just celebrating summer’s bounty, this salad is a flavorful way to enjoy the best of the season.
Pro tip: Shop your local farmers market for just-picked peaches and fresh watercress—you’ll taste the difference!
Ingredients:
- 1 lb. hanger steak, trimmed
- Kosher salt and pepper
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. sherry vinegar
- 3 peaches, pitted and cut into 1/2-inch wedges
- 1/4 cup toasted walnuts, roughly chopped
- 2 oz. blue cheese, crumbled
- 2 Tbsp. chopped chives, plus more for serving
- 1 bunch upland cress
Directions:
Step 1Heat broiler. Season steak with ½ teaspoon each salt and pepper and place on broiler-proof rimmed baking sheet. Broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
Step 2
Meanwhile, in large bowl, whisk together oil, vinegar, and ¼ teaspoon each salt and pepper. Add peaches and toss to combine. Fold in walnuts, cheese, chives, and steak. Then fold in cress. Serve topped with additional chives if desired.
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