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–+ servings

Honey Mustard Beef Salad with Bell Peppers and Avocado

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Dive into a vibrant bowl of freshness with this Honey Mustard Beef Salad! It's loaded with crunchy romaine, colorful bell peppers, and creamy avocado, all beautifully topped with perfectly cooked beef. The star of the show is the zesty honey mustard dressing that ties all these flavors together, finished off with a sprinkle of sesame seeds and fresh parsley. Feel free to mix and match your favorite veggies or switch up the protein if you’re in the mood for something different!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Spring
Cuisine: Global
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g beef steak (sirloin or flank)
  • 200 g romaine lettuce, chopped
  • 150 g bell peppers (mixed colors), sliced
  • 1 ripe avocado, diced
  • 50 g fresh parsley, chopped
  • 20 g sesame seeds (for garnish) optional
  • Additional mixed herbs (for added flavor) optional

Equipment

  • Griddle or frying pan
  • Chef's knife
  • Large mixing bowl
  • Deep serving bowls

Method
 

  1. Prepare the beef: Season the beef steak with salt and pepper. Heat a griddle or frying pan over medium-high heat. Cook the steak for about 5-7 minutes on each side for medium rare, or until your desired doneness, then let it rest for 5 minutes.
  2. Make the dressing: In a mixing bowl, whisk together honey, Dijon mustard, olive oil, and apple cider vinegar. Season with salt and pepper to taste.
  3. Assemble the salad: In a large serving bowl, combine the chopped romaine, sliced bell peppers, and diced avocado.
  4. Slice the beef: Thinly slice the rested beef against the grain and layer it on top of the salad.
  5. Dress the salad: Drizzle the honey mustard dressing over the salad and gently toss to combine.
  6. Garnish: Sprinkle with chopped parsley and sesame seeds before serving.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 26gFat: 20gSodium: 320mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 350IUVitamin C: 45mgCalcium: 80mgIron: 3.5mg

Notes

Feel free to swap the beef for grilled chicken or tofu for a vegetarian option.
This salad is also a fantastic way to use up any leftover cooked meats.
Store any leftovers in an airtight container in the fridge for up to two days, but keep the dressing separate until you're ready to eat to prevent sogginess.
Enjoy your healthy and delicious creation!

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