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🥗 Fresh Mexico Salad with Meat Strips

412 kcal · 30 min · 4 servings

Ingredients

• 150 g Kidney beans (can)
• 1 Romaine lettuce
• 150 g Cherry tomatoes
• 150 g Mushrooms (can)
• 400 g Beef fillet (kitchen-ready)
• 1 Red onion
• 1 Ripe avocado
• 150 g Plain yogurt
• 2 tbsp Sour cream
• 50 g Crème fraîche
• 1 tsp Medium-hot mustard
• Salt
• Cayenne pepper
• 1 tsp Lemon juice (to taste)
• 2 tbsp Olive oil
• Pepper (from the mill)
• 1 Handful Tortilla chips

Instructions

1. 1. Rinse the beans in a colander under cold water and let them drain well.
2. 2. Wash the salad greens, remove the tough stems, and cut the leaves into wide strips.
3. 3. Wash the tomatoes and cut them into quarters.
4. 4. Let the mushrooms drain well.
5. 5. Wash the meat, pat it dry with a kitchen towel, and cut it into thin strips.
6. 6. Peel the onion and cut it into thin strips as well.
7. 7. Halve the avocado, remove the pit, and cut the flesh into wedges.
8. 8. In a small bowl, whisk the yogurt together with the sour cream, crème fraîche, and mustard.
9. 9. Season the dressing with salt, cayenne pepper, and lemon juice to taste.
10. 10. Heat oil in a large frying pan over high heat.
11. 11. Sear the meat strips on all sides for about 4 minutes.
12. 12. Add the mushrooms to the pan and let them sweat briefly.
13. 13. Season the mixture with salt and pepper.
14. 14. Remove the pan from the heat and let the meat and vegetable mixture cool down.
15. 15. Combine all prepared salad ingredients in a large bowl.
16. 16. Transfer the mixed ingredients to a serving bowl.
17. 17. Distribute the chips evenly over the salad.
18. 18. Drizzle the salad with the dressing and serve immediately.

Nutrition per serving

• kcal: 412
• Protein: 31 g · Fett/Fat: 24 g · Carbs: 18 g