• Karri Anne Cameron

Steak Fajita Salad

Makes 2 servings

Macros: 205 cal, fat 23g, carbs 41g, protein 40g, fibre 15g


200g skirt steak, flank steak or similar cut, thinly sliced

3 bell peppers, thinly sliced

1 onion, thinly sliced

2-3 hot peppers (optional)

1/2 tbsp oil

spices: garlic, cilantro, cumin, pepper, to your liking

6 cups mixed greens

1 avocado

Cook steak to liking on the BBQ or Grill. In a medium pan, add oil and sauté onion, peppers and spices and cook until done.

Put fajita stir fry over greens and top with avocado slices.