Beef and California Avocado Salad with Chipotle Vinaigrette

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Serves: 24
  small Dried chipotle, cut in half, seeded
cup  lime juice
1/2  Tbsp.  oregano
  large clove garlic, chopped
1/2  Tbsp.  salt
1 1/2  cups  vegetable oil
lb.  4 oz. Small red new potatoes, cooked and sliced
1 1/2  gal.  mixed baby greens
lb.  Grilled flank steak, cut into thin slices
12    California Avocados
24    Radish roses
24    Green onions
24    slices Lime

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Toast chili halves in a dry pan. Soak in boiling water, just to cover, 15 minutes; drain.
  2. Puree chili with lime juice and next 3 ingredients; whisk in oil.
  3. Toss potatoes with 3/4 cup dressing; reserve remaining dressing.
  4. Per Order: Toss 1 cup salad greens with 1/2 tablespoon dressing; arrange on the side of a serving plate. Mound 3-1/2 ounces dressed potato next to lettuce. Fan 4 ounces steak slices next to potatoes. Fan 1/2 sliced avocado by steak; drizzle with 1/2 tablespoon dressing. Garnish with 3 cherry tomatoes, 1 radish rose, 1 green onion and 1 lime slice, twisted.


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