So you made a huge batch of Wild Goose Barbacoa and now you need to get creative with all the leftovers. Or, maybe you just joined the Whole 30 diet and you can’t eat tortillas but really wanna try that recipe. This Barbacoa Salad is such a delicious and healthy way to make use of all of that meat, a lot of times I actually prefer a salad over tacos. Whatever the reason, I love having leftovers of Barbacoa to throw in a salad for a light but fulfilling lunch.
When I make the Barbaoca and I store the leftovers, I always keep a separate container of the strained adobo sauce. It’s great to freeze and drizzle over tacos for future occasions, but it’s also perfect for enhancing a simple vinaigrette. The list of ingredients below may seem a little long, but I love the combination of each of their flavors and textures. In my opinion, this kind of variety is what makes a good, satisfying salad.
- 1 lb. Wild Goose Barbacoa
- 1 Head of Romaine Lettuce, Roughly Chopped
- 1 Avocado, Sliced into Wedges
- 2-3 Peaches, Sliced into Wedges
- 2-3 Large Roma Tomatoes, Sliced into Wedges
- Handful of Cilantro Sprigs
- 1 - 2 Sweet Potato
- 1 T. Oil for cooking
- Salt and Pepper for seasoning
- 3 T. Adobo Sauce (Reserved from Barbacoa Recipe)
- ¼ C. Apple Cider Vinegar
- ½ C. Neutral Oil (Avocado, Canola, Grapeseed)
- Preheat the Oven to 350.
- Chop the sweet potato into large hunks. Lay across a sheet pan and drizzle with oil and season with salt and pepper. Roast in the oven until cooked through and crunchy on the outside, about 30 minutes.
- Whisk the ingredients for the Vinaigrette together until emulsified.
- Combine all of the above ingredients and drizzle with the vinaigrette. Season with Salt and Pepper.