Caprese Steak Salad

with Avocado

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Low-Carb
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Low-Carb
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Instructions

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1 Season steaks

Take the steaks from the fridge well ahead. Rub generously with paprika powder and black pepper. Set aside.

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2 Prep veggies

Rinse and pat dry Romaine lettuce. Wash cucumbers and cherry tomatoes. Halve cucumbers and cut to pieces. Halve cherry tomatoes. Halve avocados, remove stone. Slice avocados. Drain mozzarella balls.

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3 Mix dressing

In a small bowl, combine Dijon mustard, white balsamic vinegar, honey, olive oil, salt and black pepper. Mix well and set aside.

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4 Fry steaks

Heat oil in a pan over high heat. Once the pan is very hot, place the steaks on it (2-3 at a time). Fry for 1 minute per side. Season generously with salt. Let rest for about 3-4 minutes before slicing.

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5 Assemble salad

Arrange the vegetables on a serving plate or individual plates. Add avocado slices, mozzarella balls and sliced steak. Drizzle with the dressing. Finish with fresh basil leaves.

Tips for fussy eaters

Serve the components separately, without any dressing.

Pro tip

Pat dry the steaks with kitchen paper. Heat the pan very hot before adding the steaks. You can also cook the steaks on a preheated barbecue/grill/braai.

This salad screams summer and holidays!

Cooking Time: 20 min

Cals 572 · Prot 45.9 · Carbs 33 · Fat 30.3

Ingredients

Number of people

Steaks

Minute steak 350 Grams
Paprika powder 2.00 Grams
Black pepper 1.00 Tsp
Olive oil 2.00 Tbsp
Salt 0.75 Tsp

For salad

Romaine lettuce 200.00 Grams
Cucumber 2.00 Pieces
Cherry tomatoes 150.00 Grams
Avocado 1.00 Pieces
Soft baby mozzarella balls 80.00 Grams
Fresh basil 15.00 Grams

Dressing

Dijon mustard 5.00 Grams
White balsamic vinegar 20.00 ML
Honey 15.00 Grams
Olive oil 3.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

This salad screams summer and holidays!

Cooking Time: 20 min

Cals 572 · Prot 45.9 · Carbs 33 · Fat 30.3

Instructions

photo

1 Season steaks

Take the steaks from the fridge well ahead. Rub generously with paprika powder and black pepper. Set aside.

photo

2 Prep veggies

Rinse and pat dry Romaine lettuce. Wash cucumbers and cherry tomatoes. Halve cucumbers and cut to pieces. Halve cherry tomatoes. Halve avocados, remove stone. Slice avocados. Drain mozzarella balls.

photo

3 Mix dressing

In a small bowl, combine Dijon mustard, white balsamic vinegar, honey, olive oil, salt and black pepper. Mix well and set aside.

photo

4 Fry steaks

Heat oil in a pan over high heat. Once the pan is very hot, place the steaks on it (2-3 at a time). Fry for 1 minute per side. Season generously with salt. Let rest for about 3-4 minutes before slicing.

photo

5 Assemble salad

Arrange the vegetables on a serving plate or individual plates. Add avocado slices, mozzarella balls and sliced steak. Drizzle with the dressing. Finish with fresh basil leaves.

Tips for fussy eaters

Serve the components separately, without any dressing.

Pro tip

Pat dry the steaks with kitchen paper. Heat the pan very hot before adding the steaks. You can also cook the steaks on a preheated barbecue/grill/braai.

Ingredients

Number of people

Steaks

Minute steak 350 Grams
Paprika powder 2.00 Grams
Black pepper 1.00 Tsp
Olive oil 2.00 Tbsp
Salt 0.75 Tsp

For salad

Romaine lettuce 200.00 Grams
Cucumber 2.00 Pieces
Cherry tomatoes 150.00 Grams
Avocado 1.00 Pieces
Soft baby mozzarella balls 80.00 Grams
Fresh basil 15.00 Grams

Dressing

Dijon mustard 5.00 Grams
White balsamic vinegar 20.00 ML
Honey 15.00 Grams
Olive oil 3.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
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