Beef and Avocado Salad
Summer Salad with Tangy Dressing
6
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
Allyson Gofton
Savour the fresh flavours of summer with this delectable Beef and Avocado Salad. Tender strips of grilled beef mingle with creamy slices of avocado, juicy mango, and crisp greens. Topped with a tangy dressing made with lime and lemon juice, this salad is a perfect blend of sweet, savoury, and tangy.
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High Iron
Low Carb
High Protein
Ingredients
1kg Quality Mark rump steak
1 Tbsp paprika
1 Tbsp mexican chilli seasoning
2 Tbsp olive oil
1 Tbsp brown sugar
grated rind of 1 lime
grated zest of 1 lemon
Salad
2 yellow capsicums
seeds removed and sliced
lettuce, raw
⅓ cup mint leaves
2 avocados
sliced
1 mango
sliced
olives
Method
To Prepare Salad
To Mix Dressing
1
Use a sharp knife to score both sides of the steak in a criss-cross pattern. Do not cut all the way through.
2
Mix together the paprika, Mexican chilli powder, oil, brown sugar and lime or lemon zest and massage into both sides of the steak.
3
Wrap in plastic wrap and refrigerate for 1 hour or overnight.
Start Timer
4
Heat a dash of oil in a heavy-based frying pan or grill pan. Add the steak to the hot pan and cook 3-4 minutes each side. Remove from the pan and allow rest while finishing the salad.
Start Timer
5
Add the peppers to the pan and cook only until lightly grilled, then set aside.
6
Cut the steak across the grain on a sharp angle into thin slices.
7
Mix the lettuce, mint leaves and capsicums, then arrange avocados, mango and beef slices on top and finish by drizzling the dressing (see below). Serve warm.
Nutrition Information per Serving (306g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1460 kJ (348 kcal)
Protein
41g
Total Fat
16.4g
Saturated Fat
4.5g
Carbs
8.9g
Sugars
8g
Sodium
122mg
Iron*
5.7mg
* Percentage of recommended daily intake (Aust/NZ)
