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

Remove the steaks from the fridge 20-30 min prior to cooking. Pat them dry with kitchen paper and rub them with the paprika powder and black pepper. Set aside.

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2 Prep veggies

Rinse and dry the Romaine lettuce. Wash and chop the cucumbers and cherry tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Drain and chop the mozzarella.

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3 Mix dressing

In a small bowl, combine the Dijon mustard, white balsamic vinegar, honey, olive oil, salt and black pepper. Mix well and set aside - this is your dressing. 

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4 Fry steaks

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steak and fry for 2 min on each side or until cooked to your liking. Transfer the steak to a plate and leave to rest for 10 min. Season generously with salt. Once rested, slice the steak.

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5 Assemble salad

Arrange the vegetables on a serving plate or among individual plates. Add the avocado slices and chopped mozzarella. Top with the steak slices. Drizzle with the dressing and garnish with the fresh basil leaves.

Tips for fussy eaters

Serve the salad components separately, without any dressing.

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Did you know, that like Margarita pizza, traditional Caprese salad features all the colours of the Italian flag? 

Cooking Time: 20 min

Cals 553 · Prot 45 · Carbs 23 · Fat 32

Gluten-Free

Ingredients

Number of people

Steaks

Beef striploin steak 300 Grams
Paprika powder 2 Grams
Black pepper 1 Tsp
Olive oil 2 Tbsp
Salt 1 Tsp

For salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Avocado 1 Piece
Soft mozzarella 100 Grams
Fresh basil 15 Grams

Dressing

Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Honey 20 Grams
Olive oil 3 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Did you know, that like Margarita pizza, traditional Caprese salad features all the colours of the Italian flag? 

Cooking Time: 20 min

Cals 553 · Prot 45 · Carbs 23 · Fat 32

Gluten-Free

Instructions

photo

1 Season steaks

Remove the steaks from the fridge 20-30 min prior to cooking. Pat them dry with kitchen paper and rub them with the paprika powder and black pepper. Set aside.

photo

2 Prep veggies

Rinse and dry the Romaine lettuce. Wash and chop the cucumbers and cherry tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Drain and chop the mozzarella.

photo

3 Mix dressing

In a small bowl, combine the Dijon mustard, white balsamic vinegar, honey, olive oil, salt and black pepper. Mix well and set aside - this is your dressing. 

photo

4 Fry steaks

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steak and fry for 2 min on each side or until cooked to your liking. Transfer the steak to a plate and leave to rest for 10 min. Season generously with salt. Once rested, slice the steak.

photo

5 Assemble salad

Arrange the vegetables on a serving plate or among individual plates. Add the avocado slices and chopped mozzarella. Top with the steak slices. Drizzle with the dressing and garnish with the fresh basil leaves.

Tips for fussy eaters

Serve the salad components separately, without any dressing.

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Ingredients

Number of people

Steaks

Beef striploin steak 300 Grams
Paprika powder 2 Grams
Black pepper 1 Tsp
Olive oil 2 Tbsp
Salt 1 Tsp

For salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Avocado 1 Piece
Soft mozzarella 100 Grams
Fresh basil 15 Grams

Dressing

Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Honey 20 Grams
Olive oil 3 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
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