… because what is life without good food?

Pot Roast Avocado Salad

Pot Roast Avocado Salad ~ Sumptuous Spoonfuls #cookonceeattwice  #salad #recipe

with blue cheese crumbles and a spicy low-cal Sriracha Ranch dressing

I’m a huge fan of cooking once, and eating new, creative meals not just once, but two or three times based on that first dish. It just makes cooking your follow-on meals so much easier! And you don’t have to deal with that awful “leftover” syndrome. I understand the oh-too-human reaction to eating the same food AGAIN … I get tired of eating the same thing all the time too! So I try to find different ways to use the foods I cooked so that I’m eating something entirely new most every time I eat.

This is one of the things I made with my leftover Crockpot Za’atar Pot Roast  … leftover pot roast on a salad is a great way to add protein to your salad, and so much better when it’s dressed up with some blue cheese crumbles, fresh sweet cherry tomatoes, a few red onions and a nice Sriracha ranch dressing to give it a little kick. If you want a little extra crunch, try adding a few roasted sunflower seeds.

Pot Roast Avocado Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: as many as you like!

Pot Roast Avocado Salad


    For the dressing:
  • 1/4 cup plain 2% Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup low fat milk
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • A pinch of dried dill
  • 1 teaspoon extra virgin olive oil
  • 3 teaspoons Sriracha (more or less to taste)
  • For the salad:
  • Mixed greens and/or spinach
  • Leftover pot roast, chopped or shredded, warmed (if you please)
  • Blue cheese crumbles
  • Sweet cherry tomatoes, halved
  • Red or sweet onions, sliced thin
  • Avocado slices
  • Sunflower seeds (optional)


  1. In a small bowl, whisk together the dressing ingredients until smooth and set aside.
  2. Now, fill your salad plate or bowl most of the way with greens. Top with pot roast, a bit of blue cheese, cherry tomatoes and tuck in a few onion slices and avocado. Sprinkle with sunflower seeds if desired and then the dressing, to taste.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Pot Roast Avocado Salad ~ Sumptuous Spoonfuls #cookonceeattwice  #salad #recipe

This recipe was shared at Treasure Box Tuesday, Wine’d Down Wednesday, Gluten Free Friday and Hearth & Soul Bloghop.

Related Posts Plugin for WordPress, Blogger...

2 Responses

  1. Delicious and colorful salad, thanks for sharing with Hearth and soul blog hop pinning

    April 20, 2015 at 10:23 pm

    • Ann

      Thank you for hosting! I love your parties 🙂

      April 21, 2015 at 8:03 pm