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🍽️ Warm Beef and Vegetable Salad with Avocado and Chili

1042 kcal · 30 min · 4 servings

Ingredients

• 1 Packung Tortilla chips
• 0.5 Iceberg lettuce
• 1 Avocado
• 0.5 can Kidney beans
• 1 Bell pepper
• 1 Garlic clove
• 1 gestr. tbsp Chili powder
• 0.25 bunch Coriander
• 2 tbsp Gouda
• Lemons
• Salt
• 300 g Cocktail tomatoes
• 200 g Beef fillet
• 3 tbsp Oil

Instructions

1. 1. Cut the beef fillet into small cubes.
2. 2. Wash the bell pepper, halve it, remove the core, and cut the flesh into bite-sized pieces.
3. 3. Drain the kidney beans well in a sieve.
4. 4. Halve the avocado, remove the pit, and cut the flesh into cubes.
5. 5. Wash the cherry tomatoes and halve them.
6. 6. Wash the coriander and pick the leaves off the stems.
7. 7. Peel the garlic clove.
8. 8. Heat the oil in a large pan.
9. 9. Sear the beef over high heat until it has a brown crust.
10. 10. Reduce the heat and press the garlic directly into the pan with the meat.
11. 11. Add the chili peppers and the bell pepper pieces.
12. 12. Fry everything over medium heat for 4 minutes, stirring constantly.
13. 13. Add the drained kidney beans and fry them briefly.
14. 14. Remove the pan from the heat.
15. 15. Gently fold in the avocado cubes, the halved cherry tomatoes, and the coriander leaves.
16. 16. Season the mixture with salt and pepper to taste.
17. 17. Drizzle with some lemon juice.
18. 18. Wash the iceberg lettuce and cut it into thin strips.
19. 19. Place the iceberg lettuce on a large plate.
20. 20. Distribute the tortilla chips and the warm vegetables over the salad.
21. 21. Sprinkle the dish with grated Gouda cheese and serve immediately.

Nutrition per serving

• kcal: 1042
• Protein: 41 g · Fett/Fat: 58 g · Carbs: 87 g