Salad with beef heart

Cut the boiled beef heart (60 g) into thin strips.

Peel the avocado (50 g). Cut it into strips.

Cut the bell pepper (30 g), cucumber (50 g), and red onion (10 g) into thin strips. Cut the tomatoes (40 g) into small wedges. If using cherry tomatoes, cut them in half. Tear the cilantro (15 g) by hand.

Combine all the ingredients in a bowl. Add olive oil (10 g) and lemon juice (10 g). Season with salt and pepper to taste. Mix well.

Serve the salad on a plate. Sprinkle with pomegranate seeds (10 g) if desired.

For a more keto-friendly option, you can omit the pomegranate or replace it with a few drops of apple cider vinegar for tanginess.