Tex-Mex Double Beef & Avocado Salad
with Charred Corn & Coriander
A Tex-Mex salad bowl is exactly what we need as the weather warms up. Those sweet chipotle beef strips are calling our name, begging us to grab a forkful along with crunchy cos, creamy avo and zesty radish. No need to wait any longer, come have a bite!
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Ingredients
1
avocado
1 head
cos lettuce
½
radish
1 tin
sweetcorn
1 packet
beef strips
1 sachet
Tex-Mex spice blend
1 packet
Mild Chipotle Sauce
1 packet
mayonnaise
(Contains Egg; )
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop cos lettuce. Thinly slice radish. • Drain sweetcorn. • In a bowl, combine beef strips, Tex-Mex spice blend and a drizzle of olive oil.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Remove pan from heat, add mild chipotle sauce and honey, and toss to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine cos lettuce, radish, avocado, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide salad between bowls. Top with Tex-Mex beef and charred corn. • Drizzle with mayonnaise and tear over coriander. Enjoy!