Beef, Mushroom and Avocado Salad with Oregano Vinaigrette

Ingredients

• Beef200 g
• Avocado1/4 count (60 g)
• Mushrooms1/2 cup (35 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Oregano1 pinch (1 g)

Instructions

1. 1

   Step 1

   Cut the beef into pieces and slice the mushrooms.

2. 2

   Step 2

   Heat the oil in a large pan and spread. Once heated, add the beef with the mushrooms.

3. 3

   Step 3

   Add salt and sprinkle with oregano. Cook each side for 3-4 minutes over medium heat.

4. 4

   Step 4

   Cut the lettuce with the avocado and season with the remaining oil, vinegar, salt and pepper to taste. You can use lemon juice or vinegar.

5. 5

   Step 5

   Serve the salad with beef and mushrooms.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef, Mushroom and Avocado Salad with Oregano Vinaigrette can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.