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Epic BBQ Brisket Salad with Crispy Onion Straws
Dive into a luscious BBQ brisket salad loaded with crispy onion straws, creamy avocado, and tangy BBQ dressing. The ultimate comfort food salad!
Get ready to experience a salad like no other with our Epic BBQ Brisket Salad, a tantalizing blend of juicy, slow-cooked brisket atop a bed of crisp greens and vibrant veggies. This indulgent creation is crowned with crispy onion straws that add a delightful crunch at every bite. Perfectly balanced with creamy avocado and a tangy BBQ dressing, this salad is a flavor explosion that transforms the concept of salad into a hearty, satisfying meal.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
4 mins
Total Time
34 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Dive into a luscious BBQ brisket salad loaded with crispy onion straws, creamy avocado, and tangy BBQ dressing. The ultimate comfort food salad!
Ingredients
- • beef brisket: 2 pounds
- • BBQ sauce: 1 cup
- • mixed salad greens (such as romaine, arugula, and spinach): 8 cups
- • cherry tomatoes, halved: 1 cup
- • red onion, thinly sliced: 1/2 cup
- • avocado, diced: 1 large
- • crispy fried onion straws: 1 cup
- • sharp cheddar cheese, shredded: 1/2 cup
- • olive oil: 2 tablespoons
- • salt: to taste
- • black pepper: to taste
- • apple cider vinegar: 2 tablespoons
- • honey: 1 tablespoon
- • Dijon mustard: 1 tablespoon
Instructions
- 1 Preheat your oven to 275°F (135°C).
- 2 Season the beef brisket generously with salt and black pepper. Place it in a roasting pan and cover it with half of the BBQ sauce. Cover the pan tightly with foil.
- 3 Roast the brisket in the preheated oven for about 4 hours, or until it is tender and easily shredded with a fork. Baste with the juices every hour for maximum flavor.
- 4 While the brisket is roasting, prepare the crispy onion straws by heating oil in a pan and frying thinly sliced onions until golden brown and crispy. Drain on paper towels and set aside.
- 5 Once the brisket is done, let it rest for 15 minutes before shredding it with a fork. Toss the shredded brisket with the remaining BBQ sauce.
- 6 In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, avocado, and shredded cheddar cheese.
- 7 In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard to make the dressing. Season with salt and black pepper to taste.
- 8 Drizzle the salad with the dressing and toss gently to coat. Top with the warm BBQ brisket and crispy onion straws just before serving.
Serving Suggestions
- • This Epic BBQ Brisket Salad pairs wonderfully with a refreshing iced tea or a cold craft beer to complement the smoky and tangy flavors. For a complete indulgent meal, serve alongside a warm, crusty bread roll to soak up any extra BBQ juices and dressing. Garnish with a sprinkle of freshly chopped parsley or cilantro for a pop of color and freshness.
Storage Tips
Store any leftover salad components separately in airtight containers in the refrigerator. The brisket can be kept for up to 3 days and reheated gently in the oven or on the stove. Onions can be stored for up to 2 days but may lose some crispness. For best results, assemble the salad fresh when ready to serve.
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