Name: Fajita salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: to bake Coconut oil; 1⁄2 piece Onion; 1⁄4 tsp Cumin Ground; 1⁄2 tsp Paprika powder; 1 piece Steak Beef; 1 pinch Cayenne pepper; to taste Salt; 1⁄2 piece Green pepper; 50 g Black olives; 15 g Cheese (grated); 125 g Iceberg lettuce; 1 Tbsp Crème fraiche

Cow's milk

Nightshade

Lactose

Simone van der Koelen

Dinner

Keto

Fajita salad

 Cut the bell pepper into thin strips. Clean the onion and cut into half-moons. Cut the steaks into strips. 

 Heat some (coconut) oil in a frying pan and fry the onion and bell pepper over medium heat until they become soft. Then add the beef strips, spices and a pinch of salt. Bake until the beef is cooked. 

 Meanwhile, cut the olives into rings. Mix the crème fraîche with some water in a bowl so that it softens. 

 Divide the iceberg lettuce over 2 plates, divide the olives and the grated cheese. 

 Spoon the beef and pepper mixture onto the lettuce. Finish with a tablespoon of crème fraîche. 

Fajita salad

Fajita salad

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Macros(per serving)

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