Mixed Leafy Greens Salad With Sautéed Beef, Avocado Slices, And Fried Eggs Recipe

Preparation of Salad Base

Start by washing the mixed leafy greens (spinach, arugula, chard, etc.) thoroughly under cold running water. Pat them dry with a kitchen towel or use a salad spinner to remove excess water. Arrange the greens as a bed on a large serving plate.

Sautéing the Beef

Season the beef (around 100 grams) with salt and pepper to taste. Heat a pan over medium-high heat and add a small amount of cooking oil of your choice (olive oil, coconut oil, etc.). Once hot, add the beef and sauté until it reaches your desired level of doneness. Remove from heat and let it rest for a couple of minutes before slicing thinly.

Preparing the Avocado and Eggs

Cut the avocado into thin slices and set aside. In the same pan used for the beef, add a bit more oil if needed, and crack two eggs into the pan. Cook the eggs to your liking (over-easy, over-medium, or over-hard), seasoning them with a little salt and pepper. Just before they're done, sprinkle some sesame seeds over the eggs for an added crunch and flavor.

Assembling the Dish

Assemble the dish by arranging the sliced beef and avocado over the bed of leafy greens. Carefully place the fried eggs on top, ensuring the sesame seeds are visible. For a finishing touch, drizzle any remaining juices from the beef pan over the salad (optional), and add an additional sprinkle of sesame seeds over the entire dish. Serve immediately.