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Beef and Avocado Salad

Summer Salad with Tangy Dressing

6

Serves

15 mins

Prep Time

20 mins

Cook Time

Allyson Gofton

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

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1kg Quality Mark rump steak

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1 Tbsp paprika

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1 Tbsp mexican chilli seasoning

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2 Tbsp olive oil

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1 Tbsp brown sugar

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grated rind of 1 lime

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grated zest of 1 lemon

Salad

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2 yellow capsicums

seeds removed and sliced

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lettuce, raw

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⅓ cup mint leaves

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2 avocados

sliced

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1 mango

sliced

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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.

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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.

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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.

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Nutrition Information per Serving (306g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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)