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

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); 8 oz Cucumbers, chopped; 8 oz Lettuce, romaine, chopped; 1 Tomatoes, medium, chopped; 1 Avocados, cubed; 1 Tbsp Oil, cooking; 2 tsp Lime juice; 2 oz Pepitas / pumpkin seeds, for serving; 2 Tbsp Cilantro, fresh, chopped; 1 1/2 Tbsp Vinegar, red wine; 1 1/2 Tbsp Lime juice; 1 tsp Honey; 1/4 tsp Cumin, ground; 1/4 tsp Salt; 1/4 tsp Black pepper; 4 Tbsp Oil, cooking

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 first adds extra layers of flavor and texture, and fresh cilantro-lime dressing brings everything together.

Dependency

Slow Cooker (or not) Pulled Pork Gyro Wraps

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
Cucumbers - 8 oz , chopped
Lettuce, romaine - 8 oz , chopped
Tomatoes, medium - 1 , chopped
Avocados - 1 , cubed
Oil, cooking - 1 Tbsp
Lime juice - 2 tsp
Pepitas / pumpkin seeds - 2 oz , for serving

Cilantro-Lime Dressing:

Cilantro, fresh - 2 Tbsp , chopped
Vinegar, red wine - 1 1/2 Tbsp
Lime juice - 1 1/2 Tbsp
Honey - 1 tsp
Cumin, ground - 1/4 tsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Oil, cooking - 4 Tbsp

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, vinegar, lime juice (portion for dressing), honey, cumin, salt, pepper, and cooking oil (portion for dressing) with an immersion blender or standing blender until smooth. (You can also just finely chop the cilantro and whisk everything together.) If you'd like a slightly creamy dressing, blend in 1-2 tablespoons of paleo-friendly mayonnaise, cashew cream, or coconut cream (not in ingredients list). (Can be done up to 5 days ahead)
Cucumbers / Lettuce / Tomatoes / Avocados - Prep as directed.

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Make

Heat a large, nonstick skillet with cooking oil (portion for salad) 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).
Assemble salads by forming a bed of lettuce on serving plates. Arrange onions, bell peppers, cucumbers, tomatoes, and avocados on top of lettuce.
If dressing was made ahead of time, give it a stir.
Top salads with pork and pepitas.
Serve salads with cilantro-lime dressing for drizzling over top. Enjoy!

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