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Shredded Beef Salad with Avocado

Updated: Jun 13, 2021

A delicious and traditional combination of ingredients, this beef salad really does include all the key components of a balanced plate: salt, acid fat, heat— plus more! The fattiness of the shredded beef mixed with the cooked romaine lettuce and topped with fresh radish is a simple yet sophisticated combination. Even though it takes a little time to prepare the beef, this classic recipe is a light but well-balanced dinner.

Shredded Beef Salad with Avocado


  • 1 lb brisket, trimmed and cut into 2 inch squares

  • 3 cups water

  • 1 clove garlic, peeled and quartered

  • 1 fresh Serrano chili

  • 2 bay leaves

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 small onion, diced

  • 3 green onions, sliced

  • 2 red potatoes, unpeeled and boiled and diced


  • 3/4 cup olive oil

  • 1/4 cup apple cider vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

Finishing Touches:

  • 2 tablespoon olive oil

  • 3 whole romaine lettuce

  • 1 avocado

  • 1/2 cup crumbled queso fresco

  • 3-4 radishes, grated

Yields: serving for 4

Prep Time: 1 hour

Cook Time: 30 minutes


  1. In a dutch oven, bring the 3 cups of water to a boil.

  2. Add the meat, the garlic, Serrano chili, bay leaves, herbs, pepper, salt and the diced onion.

  3. Simmer until the beef is tender, approximately 30 minutes. Remove the dutch oven from the heat, set aside to allow the meat to cool in the broth.

  4. Once cooled, remove the meat and discard the broth or save it for future use. Shred the meat and set aside.

  5. Make the dressing by placing all the ingredients in a jar and shaking until the mixture is emulsified.

  6. In a saucepan, heat the olive oil. Cut the romaine lettuce in half and place cut- side down in the hot pan.

  7. Cook quickly for about 4 minutes or until the lettuce is charred. This is optional, but you can at this time also cook the avocado. Cut the avocado in half, and place cut-side down on the hot saucepan. Cook for 2-3 minutes.

  8. Place the beef in a bowl. Add the sliced green onions and diced potatoes.

  9. Top with the dressing and mix well to coat. Season to taste.

  10. Line a plate with the lettuce and avocado. Top with the beef mixture and garnish with crumbled queso fresco and grated radish.

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