Avocado Beef Salad

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Avocado Beef Salad

A delicious, nutritious, attractive entree for dinner or upscale lunch.

Serves: 24


	Ingredients 3 small dried chipotle, cut in half, seeded 1 cup lime juice 1/2 Tbsp oregano 3 cloves, large 1/2 Tbsp garlic, chopped 1-1/2 Tbsp salt 1-1/2 cups vegetable oil 1-1/2 gallons mixed baby greens 5 lbs 4 oz cooked small red new potatoes, sliced 6 lbs grilled flank steak, cut in thin slices 12 California Avocados (6 lbs) 72 cherry tomatoes 24 radish roses 24 green onions 24 slices lime Sieved hard-cooked eggs, for garnish

Method

Toast chili halves in a dry pan. Soak in boiling water, just to cover, 15 minutes; drain. Purée chili with lime juice and next 4 ingredients; whisk in oil. Reserve. Toss potatoes with 3/4 cup dressing; reserve.

Per order: toss 1 cup lettuce with 1/2 Tbsp reserved dressing; arrange on the side o f a serving plate. Arrange 3-1/2 oz cooked potato next to lettuce. Arrange 4 oz steak slices next to potatoes. Arrange 1/2 sliced avocado next to steak; drizzle with 1/2 Tbsp dressing. Garnish with 3 cherry tomatoes, 1 radish rose, 1 green onion, and 1 lime slice, twisted. Sprinkle with sieved hard-cooked egg.

Recipe courtesy of The California Avocado Commission.