Mango Beef Salad with Avocado
This is a complete meal that's great with leftover roast beef!
Servings 4 people
Calories 536kcal
Ingredients
Salad
- 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
Salad Dressing
- ½ cup (120 mL) olive oil
- 3 tablespoons (45 mL) apple cider vinegar
- ½ teaspoon (2.5 mL) gluten free Worstershire sauce
- ½ teaspoon (3 g) coarse sea salt
- ⅛ teaspoon (0.3 g) ground black pepper
- ⅛ teaspoon (0.6) sriracha hot chili sauce or to taste
Instructions
- Whisk dressing ingredients together in a large bowl.
- Gently toss in remaining ingredients, and serve right away.
Notes
If you don't have leftover Instant Pot Beef Roast with Gluten Free Spice Mix, you might want to add extra seasoning to the salad.
You won't likely use all of the salad dressing, so save the excess for another salad.
Nutrition
Calories: 536kcal | Carbohydrates: 26g | Protein: 24g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 1481mg | Potassium: 1867mg | Fiber: 11g | Sugar: 13g | Vitamin A: 18460IU | Vitamin C: 113mg | Calcium: 428mg | Iron: 8mg
