Keto Texan Brisket Salad
How to Make It
Step 1
Make the dressing first to add to your salad during any of the other steps in this recipe. In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, olive oil, minced garlic, paprika, curry powder, cumin, and minced cilantro. Make sure to mince the garlic and cilantro as finely as you can so you have an easy time distributing the dressing later. Set the dressing aside or store it in your refrigerator for later.
Step 2
Make the salad by arranging the lettuce and arugula together on a plate. You may dress the greens immediately or reserve the dressing for the end of the recipe. Dice the cucumber, onion, and avocado into small pieces. Try to keep all the diced pieces the same size so they’re easy to pierce with a fork. You may slice the avocado into thin slices if you prefer.
Step 3
Spoon drained canned diced tomatoes and chilis over the greens. Chop or slice pre-cooked brisket and add it on top of the salad. Since it’s already cooked, you can eat this salad warm or cold. You can spoon your dressing over the entire salad for serving or serve the dressing on the side to mix in at your leisure. At your discretion, you can add other garnishes to the salad such as a dollop of Keto sour cream, more chopped cilantro, your favorite hot sauce, or a squeeze of lemon or lime juice.
Ingredients
- Mayonnaise – 0.5 tablespoon
- Ketchup – 0.25 teaspoon
- Lemon juice – 0.5 teaspoon
- Olive Or Extra Virgin Olive Oil – 2 tsp
- Garlic – 0.13 teaspoon
- Paprika – 0.13 teaspoon
- Curry powder – 0.13 teaspoon
- Cumin, ground – 0.13 teaspoon
- Cilantro – 1 teaspoon, chopped
- Lettuce – 0.75 oz
- Arugula – 0.5 oz
- Cucumber – 1 oz
- Yellow onion – 0.25 oz
- Avocado – 0.75 oz
- Original No Salt Added Diced Tomatoes & Green Chilies – 0.5 oz
- Beef brisket, visible fat eaten – 3 oz