Summery salsa salad in a jar (perfect for work lunches)

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

Recommended for:  Lunch or light dinner.

Serves: 1

INGREDIENTS:

• PROTEIN:
  • 100g raw steak OR 100g extra lean beef mince
  • 1 cup low-fat Bulgarian yoghurt

• VEGETABLES/FRUIT:
  • 1 punnet ripe cherry tomatoes (keep 8 aside)
  • 1 cup fresh lettuce
  • 1 white onion
  • 1/2 red pepper
  • 3 or 4 spring onions
  • 1 cup cucumber slices
  • 1/2 sliced red onion

• SMART CARBS
  • Serve with a slice of health bread

• HEALTHY FAT:
  • 1 Tbsp olive oil or coconut oil for frying meat

• HERBS, SPICES, AND EXTRAS:
  • tsp smoked paprika
  • pinch garlic powder
  • salt
  • pepper
  • pinch cayenne

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UTENSILS:

• Chopping board
• sharp knife
• frying pan
• cup measures
• blender

INSTRUCTIONS:

• Mix the cayenne, salt, pepper, garlic powder, and smoked paprika. Rub the seasoning all over the steak.

• Heat the frying pan and add the coconut oil. Add the steak and fry for 1 to 2 minutes on each side, depending on how well done you like your steak. Set the steak aside to rest and cool. If you prefer mince, just stir fry the lean mince with the seasonings and set aside.

• Rough chop the white onion, the cherry tomatoes (keep 8 out for salad), the spring onion, and red pepper and add to the blender flash blend for a salsa. Season with salt and pepper. Be bold and add red chili if you enjoy the heat.

• Slice the cucumber and cut into small bite-size pieces

• Halve the cherry tomatoes that you kept aside.

• Slice the red onion thinly and evenly.

• Spoon a generous layer of salsa into the bottom of your jar and top that with a layer of cherry tomatoes.

• Layer the yoghurt on top of the tomato layer.

• Then add the sliced and chopped cucumbers, followed by the red onion slices.

• When the steak has rested and is cool, slice it evenly and add to the jar. If you chose mince, add it now.

• Lastly, add the lettuce.

• Gently push all the ingredients in the jar down snugly and seal the lid. 

• Keep it in the fridge for up to 4 days or until needed

TO SERVE:

• Simply open the jar and turn the salad out. The leaves and meat, onion rings, and cucumber will come out first and then the salsa, yoghurt and all the juices full of flavour will dress the salad beautifully. 

Note: If you are having a very active day and are happy to add some extra calories, you can add a matchbox-sized block of grated, mature cheddar to this salad as well.