This plateful of delicious flavours is a perfect, complete, summertime lunch or light dinner! Beef salad combines sweet mango with creamy avocado and nicely seasoned cooked roast beef. Throw it together in a few minutes, and it's sure to become a family favourite!
Leftover Roast Beef
I created this recipe to use up roast beef that's left over from Instant Pot Beef Roast. It seems that there are lots of recipes for leftover chicken or turkey, but few for beef. Now I'll be wanting leftovers, so I can make this salad!
Cooking up a big roast, so you can have leftovers for other meals, is good meal planning.
This recipe is free from gluten, dairy, and nuts!
- Roast Beef - Leftovers from Instant Pot Beef Roast are perfect because of the Gluten Free Spice Mix used on it. If you don't have an Instant Pot, no worries. This spice mix will work great on any roast beef, however you may cook it. In fact, if you want to rub it on a steak, grill it, and slice it thinly to serve warm on this salad, that would be very nice, too. Either way, the seasoning contributes to the overall flavours of the salad.
- Lettuce and Spinach - Any combination of lettuce and spinach will be fine. If you'd like to use all of one or the other, it's no problem here!
- Mango - As always, try to find a nice fresh, sweet mango. Alternatively, a couple fresh peaches would be a good substitute.
- Avocado - There's really no replacement for the avocado. You'll want to keep that!
- Radishes - The heat of radishes balances the stronger flavour of beef well. Use more or fewer, depending on your taste.
- Sriracha - Again, a little heat works well with beef. I don't have much in here. If you like more heat, by all means, go for it! Increase the sriracha as much as you like.
How to Make Beef Salad
Combine the dressing ingredients in a small bowl or jar.
Layer the remaining salad ingredients in a bowl or on individual plates.
Drizzle dressing over the salad. Save what you don't use for future salads.
Frequently Asked Questions
Of course, the beef can be roasted two or three days in advance of making the salad, if it is kept properly refrigerated. The dressing can be made a few days ahead. With the exception of the avocado, the other ingredients can be cut up earlier in the day. Everything should be tossed together just before serving. Cut the avocado just before tossing, so it doesn't turn brown.
You can freeze cooked, sliced beef and save it to thaw for the salad. You wouldn't want to freeze the whole salad, though.
Lettuce that has been tossed in salad dressing doesn't keep well. Neither do avocados that have been cut open. Try to add salad dressing only to the amount of salad which will be eaten right away. The ingredients will keep well, stored separately in sealed containers, in the refrigerator.
More Summer Salads You Might Like
- Chicken Mango Avocado Salad
- Broccoli Bacon Slaw
- Watermelon Salad
- Chicken Waldorf Salad
- Creamy Sweet Potato Salad with Bacon
Show it Off!
I hope you'll try this salad for yourself. When you do, take a little Instagram pic, and tag me @CathysGlutenFree. I'd love to see your creation!
Mango Beef Salad with Avocado
- 4 cups (100 g) lettuce (mesclun mix)
- 3 cups (90 g) fresh baby spinach
- 10 ounces (283 g) cooked, well-seasoned, roast beef sliced (leftovers from Instant Pot Beef Roast with Gluten Free Seasoning)
- 1 mango peeled and chopped
- 1 avocado chopped
- 2 - 4 radishes sliced
- 1/2 cup (120 mL) olive oil
- 3 tablespoons (45 mL) apple cider vinegar
- 1/2 teaspoon (2.5 mL) gluten free Worstershire sauce
- 1/2 teaspoon (3 g) coarse sea salt
- 1/8 teaspoon (0.3 g) ground black pepper
- 1/8 teaspoon (0.6) sriracha hot chili sauce or to taste
- Whisk dressing ingredients together in a large bowl.
- Gently toss in remaining ingredients, and serve right away.