Ingredients
Equipment
Method
- In a large mixing bowl, combine the chopped romaine lettuce, sliced mushrooms, diced avocado, and chopped parsley. Toss together gently to mix.
- Heat a grill pan or skillet over medium-high heat. Season the beef slices with salt and pepper. Cook for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let rest for 5 minutes before slicing into strips.
- In a separate bowl, whisk together the tomato puree, olive oil, balsamic vinegar, and dried basil. Adjust seasoning with salt and pepper to taste.
- Drizzle the dressing over the salad mixture and gently toss to combine, ensuring everything is evenly coated.
- Plate the salad and top with the sliced beef. Sprinkle sesame seeds over the top for garnish.
Nutrition
Notes
If you're out of cheese, try adding toasted nuts for crunch. Swap beef for grilled chicken or tofu for a vegetarian option!
Don't hesitate to add seasonal vegetables like bell peppers or cucumbers for added color and texture!
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Just keep the dressing separate until ready to serve to maintain crunchiness.
Don't hesitate to add seasonal vegetables like bell peppers or cucumbers for added color and texture!
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Just keep the dressing separate until ready to serve to maintain crunchiness.