Speedy Beef & Prawns Fajita Salad Bowl
with Avocado & Smokey Aioli
This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Avocado
250 g
Beef Strips
1
Brown Onion
1
Capsicum
1 sachet
Chilli Flakes
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Utensils
Cooking Steps
• Thinly slice capsicum and brown onion (see ingredients). • Slice avocado in half, scoop out flesh and thinly slice. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican fiesta spice blend and a drizzle of olive oil. Add beef strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over high heat helps it stay tender.
• Return frying pan to high heat with a drizzle of olive oil. • Cook onion and capsicum, until tender, 4-5 minutes. • Remove from heat, and return cooked beef and prawns to pan, tossing to combine. Season to taste.
• Meanwhile, in a large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Season to taste. • Divide salad, beef and prawns fajita mixture and avocado slices between bowls. Top with smokey aioli. • Season avocado with a pinch of salt and pepper. Sprinkle over a pinch of chilli flakes (if using). Enjoy!
