Tex Mex Salad with [Leftover] Pulled Pork
and cilantro-lime ranch

Name: Tex Mex Salad with [Leftover] Pulled Pork
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, thinly sliced; 1 Bell peppers, any color, chopped; ~2 cups Pulled pork (leftover from Tuesday); 1 cup Corn kernels, fresh or frozen; 8 oz Lettuce, romaine, chopped; 1 Tomatoes, medium, chopped; 1 Avocados, cubed; 1 Tbsp Oil, cooking; 2 tsp Lime juice; 2 oz Cheese, feta (opt), crumbled; 4 oz Tortilla chips, for serving; 2 Tbsp Cilantro, fresh, chopped; 1/2 cup Yogurt, plain or Greek; 1 Tbsp Mayonnaise; 2 tsp Lime juice; 1/4 tsp Garlic powder; 1/4 tsp Onion powder; 1/4 tsp Salt; 1/4 tsp Sugar

Active: 35 Total: 35

Original GF Paleo Vegetarian

Tex Mex Salad with [Leftover] Pulled Pork

This hearty salad is quick and easy thanks to pulled pork cooked earlier in the week. Sauteeing the pork and corn adds extra layers of flavor and texture, and fresh cilantro-lime ranch brings everything together.

Dependency

Slow Cooker (or not) Pulled Pork Gyros

Ingredients

Metric

Servings:

Tex Mex Salad with [Leftover] Pulled Pork:

Onions, medium and red - 1/2 , thinly sliced
Bell peppers, any color - 1 , chopped
Pulled pork (leftover from Tuesday) - ~2 cups
Corn kernels, fresh or frozen - 1 cup
Lettuce, romaine - 8 oz , chopped
Tomatoes, medium - 1 , chopped
Avocados - 1 , cubed
Oil, cooking - 1 Tbsp
Lime juice - 2 tsp
Cheese, feta (opt) - 2 oz , crumbled
Tortilla chips - 4 oz , for serving

Cilantro-Lime Ranch:

Cilantro, fresh - 2 Tbsp , chopped
Yogurt, plain or Greek - 1/2 cup
Mayonnaise - 1 Tbsp
Lime juice - 2 tsp
Garlic powder - 1/4 tsp
Onion powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1/4 tsp

Prep

Onions / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
Pork - Shred or chop the pork (skip if done ahead on Tuesday). (Can be done up to 5 days ahead)
Make dressing - Chop cilantro. Blend together cilantro, yogurt, mayonnaise, lime juice (portion for dressing), garlic powder, onion powder, salt, and sugar with an immersion blender or standing blender until smooth. Add a bit of water if needed until the sauce is easy to pour. (You can also just finely chop the cilantro and whisk everything together.) (Can be done up to 5 days ahead)
Corn - Defrost if frozen. If using fresh corn, slice kernels off the cobs. (Can be done 1 day ahead)
Lettuce / Tomatoes / Avocados - Prep as directed.

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Make

Heat a large, nonstick skillet with cooking oil over medium-high heat. Add pork to heated oil and saute until pork is heated through and crispy in places, 5 to 6 minutes. Remove from heat and stir in lime juice (portion for salad). Transfer to a bowl and cover to keep warm.
Return pan to heat and add corn (add another splash of oil if the pan seems too dry). Saute until corn is heated through and beginning to brown in places, 3 to 4 minutes.
Assemble salads by forming a bed of lettuce on serving plates. Arrange onions, bell peppers, tomatoes, and avocados on top of lettuce.
If dressing was made ahead of time, give it a stir.
Top salads with pork, corn, and feta crumbles (if using).
Serve salads with cilantro-lime ranch for drizzling over top and tortilla chips on the side. Enjoy!

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