Honey-Glazed Beef & Avocado Salad
with Pickled Cucumber & Slivered Almonds
Who said a salad can’t be satiating and hearty? Picture this: honey-glazed beef strips, creamy avocado, crisp apple and pickled cucumber, all tossed together in a bowl with fresh cos lettuce. We’re even sprinkling over some crunchy almonds for that all-important texture. Go on, grab a fork and dive in!
We’ve replaced the radish in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1 head
cos lettuce
1
avocado
1
apple
1 packet
beef strips
1 sachet
Kiwi Spice Blend
1 sachet
Slivered Almonds
(Contains Almond; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumberto pickling liquid, then add enough water to just cover cucumber. Set aside.
• Meanwhile, roughly chop cos lettuce. • Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice apple. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef, Kiwi spice blend and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tende
• Reserve a splash of pickling liquid, then drain cucumber. • In a large bowl, combine cos lettuce, apple, cucumber, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Divide cos salad between plates. Top with avocado and honey-glazed beef. • Drizzle with dill & parsley mayonnaise and garnish with toasted almonds. Enjoy!