Mixed Salad with Beef Strips and Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 1,462 mg | (37 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Beef fillet
- 2 red onions
- 2 red Bell pepper
- 300 grams Cherry tomatoes
- 2 small Radicchio (each 150 grams)
- 60 grams black pitted Olives
- 1 ripe Avocado
- 4 Tbsps lemon juice
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 handful Basil
Preparation steps
Rinse the beef, pat dry, trim if needed and cut into narrow strips. Peel the onions and cut into narrow strips. Rinse the peppers, cut in half, remove seeds and ribs and finely chop. Rinse the tomatoes, remove the stalks and cut into quarters.
Pull off the leaves of radicchio, rinse, spin dry and tear into bite-sized pieces. Drain the olives and cut half in rings and the other half into small cubes. Cut the avocado in half, remove the seed, press the pulp from the peel and cut into thin strips. Immediately drizzle and mix with a little lemon juice.
Peel the garlic, chop finely and sauté together with the olive cubes in a pan with hot oil. Add the beef strips, sear on all sides, season with salt and pepper and remove from heat.
Combine all salad ingredients with the oil and the remaining lemon juice in a bowl, mix and season with salt and pepper. Distribute the salad on plates, top with a few strips of beef and serve garnished with basil leaves.
