Quick Beef & Supergreen Kale Salad
with Garlic Fetta & Ranch Dressing
This supergreen, superstar salad is sure to make you feel good and makes the perfect light lunch or dinner. With kale, cucumber, mesclun and fetta, this salad provides the perfect base for spiced beef!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
kale
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1
cucumber
½
lemon
1 packet
beef strips
1 sachet
Nan's special seasoning
½ packet
garlic paste
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
mixed salad leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Thinly slice kale, discarding any larger pieces of stalk. • Roughly chop roasted almonds. • Thinly slice cucumber into half moons. • Slice lemon into wedges. • In a medium bowl, combine beef strips, Nan's special seasoning and a drizzle of olive oil.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook garlic paste (see ingredients) until fragrant, 1 minute. Transfer to a large bowl. • Crumble in fetta cubes and mash to combine. • Add the honey and a good squeeze of lemon juice, then stir to combine.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the fetta dressing, add kale, cucumber and mixed salad leaves. Season to taste with salt and pepper. • Divide supergreen kale salad between bowls, then top with beef. • Drizzle over ranch dressing and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!