Accredited practising dietitian and exercise physiologist Caitlin Reid from Health & the City shows us how to prepare a delicious and healthy Beef and Zuchini Salad with Mint Oil – perfect for your 2013 healthy eating plan!
Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.
Whisk together the olive oil, lemon juice, chilli and mint and pour over the vegetables while warm. Toss gently to coat and set aside.
Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Cover with foil and rest for 5 minutes.
To serve, scatter the cherry tomatoes over the salad. Thinly slice the steak and arrange on top.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini.
Sliced mini lamb roasts are also delicious served with this salad
Accredited practising dietitian and exercise physiologist Caitlin Reid (Health & the City) has developed menu plans and weight loss tips tailored to the needs of young women. Designed to appeal, they are not too restrictive, allow for some alcohol so young women can continue socialising, and provide options for eating at home, out at restaurants, and on the go.
For more information on Catitlin Reid and how to achieve a diet that works for you, get to www.healthandthecity.com.au/caitlin-reid
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