Vitality-Boosting Australian Protein Power Bowl

Allergens

None

Ingredients

• 200g lean grass
• fed beef, diced 1 cup mixed leafy greens (spinach, kale, arugula) 1 cup cherry tomatoes, halved 1/2 avocado, sliced 1/4 cucumber, sliced into ribbons 1/4 cup fresh mint leaves 1/4 cup fresh parsley leaves 1 lemon, zested and juiced 1 lime, zested and juiced 2 tbsp olive oil Salt and pepper, to taste

Instructions

1. In a large skillet, cook the diced beef over medium high heat until browned and cooked through. Season with salt and pepper. Set aside. In a large mixing bowl, combine the leafy greens, cherry tomatoes, cucumber ribbons, mint leaves, and parsley leaves. Toss to mix well. Add the cooked beef to the salad mixture and toss again to evenly distribute. In a small bowl, whisk together the lemon zest, lime zest, lemon juice, lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to coat.

Chef’s Insight

The zest and juice of citrus fruits add brightness and tanginess to this dish while also providing vitamin C.

Notes

Make sure to use high-quality, grass-fed beef for optimal nutrition.