Quick Beef & Supergreen Kale Salad

Name: Quick Beef & Supergreen Kale Salad with Garlic Fetta & Ranch Dressing
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet kale; 1 packet roasted almonds; 1 cucumber; ½ lemon; 1 packet beef strips; 1 sachet Nan's special seasoning; ½ packet garlic paste; 1 packet Fetta Cubes; 1 tsp honey; 1 packet mixed salad leaves; 1 packet ranch dressing

with Garlic Fetta & Ranch Dressing

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Calories

:

452 kcal

Protein

:

38.3g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Almond
Milk
Eggs
May contain traces of allergens
Milk
Peanuts
Sesame
Soy
Brazil nut
Hazelnut
Macadamia
Pine Nut
Pistachio
Walnut
Cashew
Pecan

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

kale

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1

cucumber

½

lemon

1 packet

beef strips

1 sachet

Nan's special seasoning

½ packet

garlic paste

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

mixed salad leaves

1 packet

ranch dressing

(Contains: Milk, Eggs;)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)1891 kJ

Calories452 kcal

Fat28.9 g

of which saturates7 g

Carbohydrate9 g

of which sugars6.3 g

Dietary Fibre10.4 g

Protein38.3 g

Sodium806 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Thinly slice kale, discarding any larger pieces of stalk. • Roughly chop roasted almonds. • Thinly slice cucumber into half moons. • 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 paste (see ingredients) 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.

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!