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Beef and California Avocado Salad with Chipotle Vinaigrette

Beef and California Avocado Salad with Chipotle Vinaigrette
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Serving Size: 24

3 small Dried chipotle, cut in half, seeded
1 cup Lime juice
1/2 Tbsp. Oregano
3 large cloves 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
72 cherry tomatoes
24 Radish roses
24 Green onions
24 slices Lime

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  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.

Recipe Tags

  • avocado salad
  • beef
  • Chipotle
  • dairy free
  • foodservice
  • grilling
  • potatoes
  • salad
  • tomatoes


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