Biltong Salad with Crispy Shallots
Thinly sliced South African beef biltong over peppery arugula with crispy shallots, toasted seeds, and a bright lime-mustard dressing. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Slice shallots paper-thin. Heat 1 tbsp olive oil in a small skillet over medium-high heat.
Step 2
Cook shallots, stirring often, until dark golden and crispy, 6–8 minutes. Transfer to paper towel.
Step 3
Toast pumpkin seeds in the same skillet, stirring, until fragrant and lightly golden, 2–3 minutes.
Step 4
Whisk together lime juice, mustard, honey, remaining 3 tbsp olive oil, salt, and pepper in a small bowl.
Step 5
Toss arugula with half the dressing. Divide between serving bowls or plates.
Step 6
Arrange biltong slices over arugula. Scatter toasted seeds and crispy shallots on top.
Step 7
Drizzle remaining dressing over the salad. Serve immediately.
Tools you’ll need
- small skillet (8-inch)
- cutting board
- sharp knife
- paper towels
- small bowl
- whisk
- serving bowls or plates
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