Warm corned beef and kale salad

Recipes / Salads

Toss shredded corned beef with kale, beetroot, capsicum and avocado for fresh twist to an old family classic.

Recipe «Warm corned beef and kale salad» presented in category Recipes / Salads, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg Coles Australian Beef Corned Silverside, 1 tbsp olive oil, 140g pkt Coles Brand Australian Chopped Kale, 200g cherry tomatoes, halved, 200g cooked baby beetroot, quartered , 1/2 cup drained roasted capsicum, sliced, 1 avocado, stoned, peeled, sliced, 2 tbsp olive oil, extra , 1 tbsp lemon juice, 1 tsp paprika, 1 garlic clove, crushed, Mint leaves, to serve.

Ingredients:

  • 1.2kg Coles Australian Beef Corned Silverside 
  • 1 tbsp olive oil 
  • 140g pkt Coles Brand Australian Chopped Kale 
  • 200g cherry tomatoes, halved 
  • 200g cooked baby beetroot, quartered 
  • 1/2 cup drained roasted capsicum, sliced 
  • 1 avocado, stoned, peeled, sliced 
  • 2 tbsp olive oil, extra 
  • 1 tbsp lemon juice 
  • 1 tsp paprika 
  • 1 garlic clove, crushed 
  • Mint leaves, to serve 

Instructions

  1. Rinse the corned beef under cold running water. Pat dry with paper towel. Place beef in a large saucepan. Cover with cold water. Place over high heat. Cover and bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until tender. Drain.
  2. 
Preheat a covered barbecue on medium (alternatively, preheat oven to 180C).
  3. Place the beef on a chopping board. Using a large knife, cut deep scores into the skin. Rub the oil all over the beef with oil. Season with pepper. Place the beef in a small flameproof baking tray. Pour 1 cup (250ml) of cold water into the pan around the beef. Roast in covered barbecue using indirect heat for 1 hour or until golden, adding more water if necessary (alternatively, roast in the oven for 1 hour or until golden). Transfer the beef to a clean chopping board. Cover with foil and set aside to rest for 5 mins. Use two forks to coarsely shred the beef.
  4. Toss the kale, beef, tomato, beetroot, capsicum and avocado in a large bowl. Toss to combine. Place the extra oil, lemon juice, paprika and garlic in a small bowl and whisk until combined. Season.
  5. Drizzle the salad with the dressing. Sprinkle with mint to serve.