Snack salad with boiled beef shoulder.
A source of protein and iron, this salad supports muscle health and blood formation. Bright vegetables add antioxidants and vitamins, while spices give it a rich flavor, making the dish not only healthy but also appetizing.
First, prepare boiled beef shoulder according to the basic recipe and measure out 100 g of cooked meat.
Cut the boiled beef shoulder (100 g) into thin strips against the grain.
Slice the celery (30 g) into half-rings, the bell pepper (50 g) and red onion (20 g) into thin strips.
Mix the meat, celery, bell pepper, and red onion. Add tomato juice (300 g), adjika (10 g), apple cider vinegar (10 g), grated garlic (3 g), finely chopped cilantro (20 g), salt, and black pepper to taste.
Mix well and let the salad sit in the refrigerator for 2 hours or overnight. Store for up to 3 days in the refrigerator.
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