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Beef Fillet Salad with Pomegranate and Avocado

This is an extremely attractive main entree. ¬†Feel free to serve it to guests. ¬†They’ll be impressed.

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Ingredients

  • 1.5 pounds of grass fed beef steak
  • 6 cups of spring mix lettuce
  • 3 ripe avocadoes sliced
  • 1/2 cup green onions chopped
  • 1/2 cup of pomegranate juice plus 2 Tbsp. pomegranate concentrate or syrup
  • 1/2 cup EVOO
  • 2 tsp. red pepper flakes
  • 1 cup of sprouts of your choice
  • 8 oz of baby spinach
  • 1.5 cups pomegranate seeds
  • 1 cup of feta cheese
  • 3 Tbsp. Tamari soy sauce
  • 1 Tbsp. Dijon mustard

Instructions

  • 1. To make dressing mix EVOO, pomegranate juice and syrup, soy sauce, Dijon mustard and red pepper flakes together.
  • 2. Season the beef with sea salt and pepper and grill to your liking.
  • 3. After the meat rests, cut it in slices.
  • 4. Pour 1/2 dressing over it allowing to marinate for several hours.
  • 5. Toss the salad with just enough dressing to coat and top with beef.
  • 6. Surround with avocado slices.
  • 7. Sprinkle with feta cheese, pomegranate seeds and sprouts.

Instructions

  • 1. To make dressing mix EVOO, pomegranate juice and syrup, soy sauce, Dijon mustard and red pepper flakes together.
  • 2. Season the beef with sea salt and pepper and grill to your liking.
  • 3. After the meat rests, cut it in slices.
  • 4. Pour 1/2 dressing over it allowing to marinate for several hours.
  • 5. Toss the salad with just enough dressing to coat and top with beef.
  • 6. Surround with avocado slices.
  • 7. Sprinkle with feta cheese, pomegranate seeds and sprouts.

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About Chef

Dr. Olivia Joseph

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