Green Salad with Beef, Egg, Asparagus and Potato

Ingredients

• Beef200 g
• Egg1 count (55 g)
• Asparagus1 cup (140 g)
• Potato1/2 medium (90 g)
• Spinach1 cup (30 g)
• Olive Oil3 teaspoon (15 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. While boiling, peel and cut the potato into wedges.

2. 2

   Step 2

   Once boiling, add the potatoes and boil for 8-10 minutes. Remove and drain.

3. 3

   Step 3

   Next, boil the egg for 8-10 minutes. Then remove it and wait until it cools down to peel it.

4. 4

   Step 4

   At the same time, place the grill over high heat. In the meantime, add salt and pepper to the beef.

5. 5

   Step 5

   Once heated, add 1/3 of oil, spread and add the beef.

6. 6

   Step 6

   Cook for 4-6 minutes per side over medium heat. Once done, remove.

7. 7

   Step 7

   At the same time, cut off the woody ends of the asparagus and then boil in salted water for 3 minutes. Remove and drain.

8. 8

   Step 8

   To finish the potatoes, heat a pan over medium-high heat. Once heated, add another 1/3 of the oil.

9. 9

   Step 9

   Add the cooked potatoes and brown for 2 minutes per side over medium heat. Remove and set aside.

10. 10

    Step 10

    Place the spinach, asparagus, egg, potatoes and beef on a plate. Season with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Beef, Egg, Asparagus and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.