Avocado steak salad with radish and ginger vinaigrette
easy
50 mins
50 mins
Ingredients
- 2 Shallots
- 1 piece(s) (30 g) Ginger
- 1 collar Radishes
- 1 knife tip Organic vegetable broth (instant)
- 4 TABLESPOONS white balsamic vinegar
- 7-10 Tbsp salt, coarse pepper
- 2-3 TABLESPOONS good olive oil
- 150 g Lamb's lettuce
- 50 g sprout mix (e.g. radish, alfalfa and mung bean sprouts)
- 4 discs Wholemeal bread
- 4 Rump steaks (à approx. 175 g)
- 2 ripe avocados
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the vinaigrette, peel and finely dice the shallots. Peel ginger, cut or chop into very fine strips. Clean and wash the radishes and cut them into thin slices. Dissolve stock in 2 tbsp. hot water.
- 2
Mix with vinegar, salt and pepper. Fold in 1 tablespoon of oil. Stir the prepared ingredients into the vinaigrette.
- 3
Clean, wash and drain the salad. Sort the sprouts, wash and drain. Roast slices of bread in a toaster and possibly cut in half.
- 4
Dab steaks dry and cut the fat edge crosswise. Season steaks with salt and pepper. Heat 1-2 tablespoons of oil in a large frying pan. Fry the steaks for 2-3 minutes on each side. Wrap in aluminium foil and let it rest for 5 minutes.
- 5
Cut the avocados in half and remove the stone. Remove the flesh from the peel, then cut into pieces. Sprinkle with lemon juice immediately and mix with the vinaigrette.
- 6
Cut steaks crosswise into thin slices. Fold into the avocados with salad and sprouts. Season with pepper. Add the toasted bread.
Nutrition Facts
450 kcal
19 g
21 g
43 g
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