Beef and Avocado Salad![]() ![]() ![]() ![]() ![]() |
Ingredients
Salad
|
Method |
Energy kJ (kcal) | 1460 (348) |
Protein (g) | 41.0 |
Fat (g) | 16.4 |
Saturated (g)
|
4.5 |
Carbohydrate (g) | 8.9 |
Sugars (g)
|
8.0 |
Sodium (mg) | 122 |
Iron (mg) | 5.7 |
Zinc (mg) | 7.2 |
Vitamin B12 (ug) | 6.5 |
Vitamin D (ug) | NA |
Selenium (ug) | 8.2 |
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.
Add the peppers to the pan and cook only until lightly grilled, then set aside.
Cut the steak across the grain on a sharp angle into thin slices. Mix the lettuce, mint leaves and peppers, then arrange avocados, mango and beef slices on top and finish by drizzling the dressing (see below).Serve warm.
Dressing
In a blender, mix together ½ cup plain yoghurt, 2 Tbsp oil, 8-10 mint leaves, 1 green chilli, deseeded and sliced. Blend until smooth.