Salpicón (Mexican Shredded Beef Salad)

Name: Salpicón (Mexican Shredded Beef Salad)
Yield: 10 serving
Ingredients: 2 lbs shredded beef (see notes); ½ head of iceberg lettuce; 3 diced medium tomatoes; ¼-1/2 diced onion (depending on how much onion you like); 10-15 chopped green or black olives; 6 tablespoon olive oil or extra virgin olive oil; 2 tablespoon white vinegar; ½ teaspoon oregano; salt and pepper to taste; 1 diced pickled jalapeño pepper (optional, see notes); 2 tablespoon pickled jalapeño juice; 1 Cubed Avocado

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Servings
10
Course
Main Course
Cuisine
Mexican

Salpicón (Mexican Shredded Beef Salad)

Iris Warren

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Salpicón (Mexican Shredded Beef Salad) is a healthy and delicious chopped salad made with flavorful shredded beef, fresh vegetables like lettuce, tomatoes, and avocado and finished off with a simple dressing.

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Ingredients

Servings

2 lbs shredded beef (see notes)
½ head of iceberg lettuce
3 diced medium tomatoes
¼-1/2 diced onion (depending on how much onion you like)
10-15 chopped green or black olives
6 tablespoon olive oil or extra virgin olive oil
2 tablespoon white vinegar
½ teaspoon oregano
salt and pepper to taste
1 diced pickled jalapeño pepper (optional, see notes)
2 tablespoon pickled jalapeño juice
1 Cubed Avocado

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Instructions

Slice and wash the iceberg lettuce.
In a large mixing bowl, add the shredded beef, lettuce, tomatoes, onions, and olives. Toss together.
Dress the salad with the olive oil, white vinegar, oregano, and season with a dash of pepper and salt. Toss together again, taste, and adjust seasoning as needed.
Add the diced pickled jalapeño, jalapeño juice and the avocado cut into cubes. Slowly fold in the ingredients, being careful not to crush the avocado.
Serve right away. Store any leftovers in the refrigerator in an air-tight container for 1-2 days.

Notes

Shredded Beef
I have a great and easy recipe to make shredded beef using either the slow cooker or Instant Pot. Click here for my Everyday Shredded Beef.
To speed up the prep time, plan ahead and cook the beef the night before or in the morning.
If you are not serving the salpicón right away, wait to add the olive oil, vinegar, pickled jalapeños and jalapeño juice. Dress the salad right before serving to keep the lettuce from wilting.
For a non-spicy or kid-friendly version, prepare the salad as directed but do not add the jalapeño and the jalapeño juice. Separate a portion for your kids first, and then you can add the jalapeño and juice to the rest.
If you are doing Whole30 be sure to check the ingredients for the pickled jalapeños as some do contain added sugar. See the end of the blog post for Whole30 compliant products.
If not on Whole30, this salad is great served with saltine crackers or on tostadas.