Mexican Style Salad

Ingredients for 2 servings:

• ½ avocado(s)
• 5 sprigs of coriander, chopped
• ½ lime(s), the juice
• 60 g Greek yogurt
• 120 ml water
• 1 tsp salt
• ½ garlic clove(s), squeezed
• ½ tsp cumin powder
• 1 steak(s) (beef rump steak) 200 g each
• 1 ½ tsp paprika powder, hot
• ½ tsp cayenne pepper
• 1 tsp cumin
• ½ tsp salt
• 1 head of romaine lettuce
• 100 g Cheddar cheese, diced
• ½ can beans, black, approx. 200 g drained weight
• 1 ½ avocado(s), diced
• 1 can corn, 140 g drained weight
• 120 g cherry tomatoes, quartered
• 50 g tortilla chips, lightly crumbled

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

With tender beef, avocado dressing and tortilla chips

Mix paprika, 1 teaspoon cumin, and cayenne pepper in a small bowl. Pat the steak dry and rub it with the spices. Heat 1 tablespoon of oil in a pan and fry the steak over high heat for about 8-10 minutes on each side, turning it once or twice. Let it rest wrapped in aluminum foil. After about 10 minutes, cut the steak into strips. For the dressing, puree the cilantro, lime juice, yogurt, water, salt, garlic, cumin, and the flesh of ½ an avocado in a blender until finely chopped. Set aside. Trim and wash the lettuce, and spin it dry. Arrange it in a salad bowl or two deep plates. Arrange the diced cheddar, black beans, corn, quartered cherry tomatoes, and finely chopped avocado on top of the lettuce. Add the steak strips. Spread the dressing over the lettuce and crumble the tortilla chips over it.