Shredded Beef, Mushroom, Avocado and Cheese Salad

Ingredients

• Beef200 g
• Mushrooms1 cup (70 g)
• Avocado1/2 count (120 g)
• Lettuce1 cup (35 g)
• Parmesan Cheese3 tablespoon (15 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe, you can use beef tenderloin or shoulder clod. The cooking time will depend on the type of beef you choose.

2. 2

   Step 2

   Cut the beef into small pieces lengthwise. This will speed up the cooking process.

3. 3

   Step 3

   Put the pan in a pot with a pinch of salt and cover with water. If you have garlic and bay leaf, add. You can also add cilantro and parsley.

4. 4

   Step 4

   Cook in the pressure cooker for about 20 minutes. If you use a common pot, the time will be longer.

5. 5

   Step 5

   After that time, check the beef is soft by sticking a fork in it. Remove and set aside.

6. 6

   Step 6

   Still hot and using two forks, shred the beef.

7. 7

   Step 7

   In the meantime, cut the avocado into wedges and slice the mushrooms.

8. 8

   Step 8

   You can use raw mushrooms or brown each side for 2-3 minutes over medium heat in the grill.

9. 9

   Step 9

   Put the lettuce, shredded beef, mushrooms, avocado and cheese on a plate.

10. 10

    Step 10

    Season with olive oil and lemon juice or vinegar. Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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