California Avocado season has ended.

Beef and California Avocado Salad with Chipotle Vinaigrette

Total time:


Prep time:


Cook time:


Beef and California Avocado Salad with Chipotle Vinaigrette



Serves: 24

3 small Dried chipotle, cut in half, seeded
1 cup lime juice
1/2 Tbsp. oregano
3 large clove garlic, chopped
1/2 Tbsp. salt
1 1/2 cups vegetable oil
5 lbs. 4 oz. Small red new potatoes, cooked and sliced
1 1/2 gal. mixed baby greens
6 lbs. 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.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)