Roast beef & avocado salad
- Ingredients:
- Sliced roastbeef
- Red onion
- Sliced tomato
- Various varieties of green lettuce
- Salud Avocado slices
- Green beans
- Lemon juice or vinegar
- Mustard
- Olive oil
- Pepper and salt
- Starter/Lunch/Side Dish
- Trim ends off beans and cut into 5 - 6 cm pieces.
- Cook them in boiling water or steam until just tender, 3 - 7 minutes.
- Plunge into ice water to cool and preserve colour.
- Drain and set aside.
- Cut the roastbeef into thin strips.
- Slice the onion and separate them into rings.
- Cut the tomato into slices and use Salud's Avocado slices.
- Arrange the roastbeef, vegetables and salad on a large plate.
- Dressing: blend lemon juice or vinegar, mustard, olive oil, pepper and salt.
- Pour dressing over the roastbeef salad.
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