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Protein-rich salad with ground beef and vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
128
KCAL / 100G
Carbs
4.8g
· 15%
Protein
9.1g
· 29%
Fat
7.6g
· 56%
Fiber
1.3g
Vitamins
B12
1.02µg · 43% DV
Vitamin K
34µg · 28% DV
B3
2.4mg · 15% DV
Vitamin A
118µg · 13% DV
Minerals
Zinc
2mg · 18% DV
Selenium
8.9µg · 16% DV
Phosphorus
108mg · 15% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.6g
MONOUNSATURATED
3.1g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
It can be, because the beef adds protein while the vegetables add volume. If you want it to keep you full longer, pairing it with olive oil, avocado, or a legume side can help.
It often works better after training because the protein fits post-workout meals well. Right before exercise, a lighter portion and less oily dressing may feel more comfortable.
Warm beef usually spreads flavor through the salad more effectively. Just let it cool slightly first so delicate greens do not wilt too much.
A salad containing cooked ground beef is usually best eaten within 1 day when refrigerated in a sealed container. Keeping the dressing separate helps the vegetables stay fresher.
The fully assembled salad does not freeze well because leafy vegetables lose texture after thawing. The cooked beef portion can be frozen separately and added to fresh salad later.
Simple lemon and olive oil, yogurt-based dressings, or lightly tangy vinaigrettes usually pair well with the richer taste of beef. Very sweet bottled dressings can overpower the dish.
That depends on what you want from the meal. Ground beef usually gives a richer, more savory flavor, while chicken salad is often perceived as milder and lighter.
Not necessarily; it depends on the portion size, the fat content of the beef, and the dressing. Using plenty of vegetables and a lighter dressing can make it feel more suitable for the evening.
Fresh ingredients like tomato, cucumber, herbs, onion, and lemon help cut through the richness of the beef. A creamy element such as yogurt or a bit of feta can also add contrast.
People with sensitive digestion may react to fatty beef, raw onion, or spicy seasoning. Food safety matters too, so the beef should be thoroughly cooked, especially for pregnant people, older adults, and anyone with a weakened immune system.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.