Servings: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
For the Salad:
- 250 g Rib-eye steak
- 1 tbsp. Vegetable oil
- 100g Lettuce
- 1 Onion (cut in rings)
- 150g Corn
- 200g Kidney beans (cooked)
- 1 Bell pepper (diced)
- 100g Cherry tomatoes (halved)
- ½ Avocado
- Salt and pepper (to taste)
For the Dressing:
- 1 bunch of Cilantro
- 1 Avocado
- Juice of 1 lime
- 1 tbsp. Red wine vinegar
- 1 tbsp. Olive oil
- Crushed red pepper flakes (to taste)
- Salt and pepper (to taste)
Instructions
- To make the dressing, blend all the ingredients in a blender until you get a smooth mixture.
- In a separate bowl, toss some lettuce, onion, corn, kidney beans, bell pepper, cherry tomatoes, and the prepared dressing.
- Heat some canola oil in a pan and wait until it’s hot before adding the steak. Sprinkle the meat with salt and pepper, and cook it over high heat for about 2 minutes per side.
- Once the steak is cooked, cut it into strips and place it on the salad.
- Finally, add some strips of avocado to the salad as a finishing touch.
Other Low-Carb Beef Recipes
Nutrition Facts
Calories: 650 kcal
Fat: 33g
Protein: 38g
Carbohydrates: 35g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef and Avocado Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
