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Quick Beef & Supergreen Kale Salad

Quick Beef & Supergreen Kale Salad

Quick Beef & Supergreen Kale Salad

with Garlic Fetta & Ranch Dressing

Get up to $200 off!

This supergreen, superstar salad is sure to make you feel good and makes the perfect light lunch or dinner. With kale, cucumber, mesclun and fetta, this salad provides the perfect base for spiced beef!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 30g carbs

Allergens:

Amandelnoten

•Egg

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Roasted Almonds

1 packet

Ranch Dressing

250 g

Beef Strips

2

Garlic

1

Kale

1

Cucumber

1

Lemon

1 packet

Mixed Salad Leaves

1 sachet

Nan's Special Seasoning

1 packet

Fetta Cubes

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Calories437 kcal

Energy (kJ)1830 kJ

Fat25.6 g

of which saturates5.9 g

Carbohydrate11.4 g

of which sugars8.3 g

Dietary Fibre9.1 g

Protein40.2 g

Sodium766 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice kale, discarding any larger pieces of stalk. • Roughly chop roasted almonds. • Thinly slice cucumber into half moons. • Finely chop garlic. • Slice lemon into wedges. • In a medium bowl, combine beef strips, Nan's special seasoning and a drizzle of olive oil.

2

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a large bowl. • Crumble in fetta cubes and mash to combine. • Add the honey and a good squeeze of lemon juice, then stir to combine.

Cook the beef

3

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

• To the bowl with the fetta dressing, add kale, cucumber and mixed salad leaves. Season to taste with salt and pepper. • Divide supergreen kale salad between bowls, then top with beef. • Drizzle over ranch dressing and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!

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