Double Honey-Glazed Beef & Creamy-Avocado Salad
with Pickled Radish & Slivered Almonds
- Eggs
- Soy
- Almond
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1
apple
1
Cos Lettuce
1
Avocado
1 packet
Slivered Almonds
(Contains: Almond)
500 g
Beef Strips
1 sachet
Kiwi Spice Blend
1
Radish
Nutrition
Cooking Steps
• Thinly slice radish. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid, then add enough water to just cover radish. Set aside.
• Meanwhile, roughly chop cos lettuce. • Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice apple. • Discard any liquid from beef strip packaging. In a medium bowl, combine beef, Kiwi spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Reserve a splash of pickling liquid, then drain radish. • In a large bowl, combine cos lettuce, apple, radish, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Divide cos salad between bowls. Top with avocado and glazed beef. • Drizzle over dill & parsley mayo. Garnish with slivered almonds. Enjoy!
