Salad with Spicy Beef
and Avocado Dressing
|Saturated Fat Acids||6.2 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Crush peppercorns and coriander in a mortar.
Pat the beef dry, then season with salt and sprinkle with crushed spices, patting to adhere.
Heat oil in a pan and sear the fillet on all sides over high heat. Reduce temperature and cook until beef is cooked to desired doneness, 7-8 minutes for medium, turning frequently.
Remove beef from pan, loosely wrap in aluminum foil and let rest.
Rinse lettuce and spin dry, then cut or tear into bite-sized pieces.
Rinse regular tomatoes, wipe dry and cut out stems. Depending on size, cut tomatoes into halves or quarters. Rinse cherry tomatoes, drain and cut into halves.
Rinse celery, pat dry, remove any strings and cut celery into thin slices. Toast macadamia nuts in a small dry pan until golden brown. Place on a plate to cool slightly, then coarsely chop.
Halve avocado lengthwise, remove pit and scoop out the flesh into a tall vessel. Squeeze juice from lime. Add yogurt and 2 tablespoons lime juice to vessel, season with salt, pepper and Tabasco and puree until smooth.
Cut beef into slices.
Toss lettuce with half of the avocado dressing and place in a large bowl. Top with beef, tomatoes, celery and nuts. Drizzle with remaining dressing and serve.