Salpicon Spicy Mexican Beef Salad

Nutriscore Rating: 72/100

Elevate your salad game with Salpicón Spicy Mexican Beef Salad, a vibrant and zesty dish perfect for any occasion. Tender shredded flank steak, slow-simmered with bay leaves for ultimate flavor, is tossed with crisp romaine lettuce, juicy tomatoes, creamy avocado, and a medley of fresh vegetables. The bold, tangy dressing—featuring lime juice, olive oil, white vinegar, and a kick of chipotle chili powder—ties everything together with a spicy, smoky flair. Topped with crumbled Cotija cheese and served with tortilla chips for added crunch, this Mexican-inspired salad is as satisfying as it is refreshing. Ready in under two hours with just 20 minutes of prep, this gluten-free, protein-packed recipe is versatile enough to shine as a light lunch, side dish, or a flavor-packed dinner centerpiece.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 lb Flank steak
• 6 cups Water
• 1 tsp Salt
• 2 Bay leaves
• 0.25 cup Lime juice
• 2 tbsp Olive oil
• 2 tbsp White vinegar
• 1 tsp Chipotle chili powder
• 2 Garlic cloves, minced
• 4 cups Romaine lettuce, shredded
• 2 medium Tomatoes, diced
• 1 Avocado, diced
• 0.5 Red onion, thinly sliced
• 0.25 cup Cilantro, chopped
• 3 Radishes, sliced
• 0.25 cup Cotija cheese, crumbled (optional)
• 2 cups Tortilla chips (optional, for serving)

📝 Instructions

6 steps

1. In a large pot, combine flank steak, water, salt, and bay leaves. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 1.5 hours, or until the beef is tender and shreds easily.

2. Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the meat using two forks and set it aside.

3. In a small bowl, whisk together lime juice, olive oil, white vinegar, chipotle chili powder, and minced garlic to create the dressing. Taste and adjust seasoning if needed.

4. In a large mixing bowl, combine shredded beef, romaine lettuce, tomatoes, avocado, red onion, cilantro, and radishes. Drizzle the dressing over the salad and toss gently to combine.

5. Transfer the salad to a serving platter or individual plates. Top with crumbled Cotija cheese if desired.

6. Serve immediately with tortilla chips on the side, if using.

Nutrition Facts

1 serving (3226.5g)

Calories		2882
% Daily Value*
Total Fat		166.8 g	214%
	Saturated Fat	42.0 g	210%
	Polyunsaturated Fat	2.8 g
Cholesterol		445 mg	148%
Sodium		5258 mg	229%
Total Carbohydrate		205.6 g	75%
	Dietary Fiber	29.6 g	106%
	Total Sugars	21.9 g
Protein		167.2 g	334%
Vitamin D		0.6 mcg	3%
Calcium		795 mg	61%
Iron		19.5 mg	108%
Potassium		4641 mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1501 cal (50.2%%)

Protein: 668 cal (22.3%%)

Carbs: 822 cal (27.5%%)