Beef and Avocado Salad
Ingredients
500 g beef tenderloin
2 avocado
2 tbsp lemon juice
1 red onion, sliced
120 ml olive oil
60 ml vegetable oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
fresh parsley, chopped
salt and pepper, to taste
Preparation
Place beef in a baking dish and sprinkle with salt and pepper. Roast at
200°C for 15 minutes. Cool and slice thinly.
Sprinkle avocados with lemon juice.
On a serving platter, layer the beef, avocados and onion.
In a blender, combine oils, vinegar, and mustard. Process until well
combined and then pour over salad and sprinkle with parsley.
Refrigerate for 3-4 hours. Serve cold.
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