Salad with ricotta and beef
A source of protein and healthy fats, this salad combines the richness of vitamins and minerals from vegetables and avocado, as well as the creamy texture of ricotta, creating a harmonious and satisfying dish.
Take the beef (250 g) out of the refrigerator and let it stand for 5 minutes at room temperature. Season with salt and pepper.
Heat a skillet with a little olive oil (10 g). Sear the beef quickly over high heat to the desired doneness. Let it rest briefly, then slice.
Cut the cucumbers (200 g), cherry tomatoes (150 g), and avocado (100 g) into bite-size pieces. Arrange spinach (100 g), vegetables, and ricotta (80 g) on a plate.
Add the sliced beef. Mix soy sauce (40 g) with the remaining olive oil and drizzle over the salad. Serve immediately.
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