Mexican Style Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dressing:
- 0.5 ½ avocado (s)
- 5 stems coriander, chopped
- 0.5 ½ lime (s), the juice from it
- 60 g yourt, Greek
- 120 ml water
- 1 teaspoon salt
- 0.5 clove ½ (s) garlic, pressed
- 0.5 teaspoon ½ cumin powder
For the meat:
- 1 steak (s) (beef rump steak) à 200 g
- 1 ½ teaspoon paprika powder, hot pink
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon cumin
- 0.5 teaspoon ½ salt
For the salad:
- 1 head romaine lettuce
- 100 g cheddar cheese, diced
- 0.5 can ½ black beans, approx. 200 g drained weight
- 1 ½ avocado (s), diced
- 1 can corn, 40 g drained weight
- 120 g cherry tomato (s), quartered
- 50 g tortilla chips, lihtly crumbled
Print Recipe
Pin Recipe Instructions
- Mix the paprika powder, 1 teaspoon cumin and cayenne pepper in a small bowl. Pat the steak dry and rub the spices on it.
- Heat 1 tablespoon of oil in a pan and fry the steak on both sides over high heat for about 8-10 minutes. Turn 1 - 2 times.
- Let rest wrapped in aluminum foil. After about 10 minutes, cut the steak into strips.
- For the dressing, finely puree the coriander, lime juice, yoghurt, water, salt, garlic, cumin and the meat of ½ avocado in a blender. Put aside.
- Clean, wash and spin dry the lettuce. Spread in a salad bowl or two deep plates. Place the diced cheddar, black beans, corn, quartered cherry tomatoes and chopped avocado on the salad. Add the steak strips. Spread the dressing on the salad and crumble the tortilla chips over it.
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