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Week of 2/15/21

[Leftover] Hawaiian Pulled Pork Salad
with pineapple / cashews / bell peppers

Active: 25 Total: 25
Original GF Paleo Vegetarian
[Leftover] Hawaiian Pulled Pork Salad

With leftover pulled pork from Monday's meal, this tropical salad comes together fast. Avocados, pineapple, and cashews add flavor contrast, substance, and crunch.

Dependency
Slow Cooker (or not) Hoisin Pork Noodle Bowls
Tags
Quick and Easy, Dependent Meal Pairs, Entree Salad
Proteins
Pork, non-ground
Cuisines
American
Save recipe
50

Ingredients

Metric
Servings:
4
Hawaiian Pulled Pork Salad:
  • Bell peppers, red - 1 , diced
  • Pineapple, fresh or canned - 1 cup , chopped
  • Lettuce, romaine hearts - 2 , chopped (sub any salad greens)
  • Avocados - 1 , cubed
  • Slow Cooker Hoisin Pork (leftover from Monday) - ~3 cups
  • Cashews - 1/2 cup
Warm Sweet Soy Vinaigrette:
  • Sugar - 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Miso paste, any type - 1 tsp
  • Sesame seeds, white (opt) - 1 Tbsp

Prep

  1. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Combine sugar, soy sauce, vinegar, cooking oil, toasted sesame oil, and miso paste. (Can be done up to 5 days ahead)

  3. Pineapple / Lettuce - Prep as directed. (If using canned pineapple, drain and rinse.) Store separately. (Can be done 1 day ahead)

  4. Avocados - Cube avocados.

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Make

  1. Warm vinaigrette in the microwave or in a small saucepan over medium heat, whisking frequently, until sugar and miso paste are dissolved. Stir in sesame seeds. Set aside.

  2. Heat leftover pork in the microwave.

  3. Assemble salads by tossing lettuce, pineapple, bell peppers, and avocados with vinaigrette until dressed to your liking. Top with pork and cashews. Enjoy!

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