Southwest Salad with Pork

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Servings: 4 Prep: 40 min Low Carb Blender Cook for One Entree Salad Food Processor Kids No Leftover Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the plantain chips: 2 green plantains 3 tablespoons coconut oil sea salt, to taste For the meat: 1 tablespoon extra virgin olive oil, or fat of choice 1 pound shredded pork ½ teaspoon sea salt 2 teaspoons chili powder 1 teaspoon cumin ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder For the dressing: 1 avocado 1 clove garlic 2 limes ½ cup coconut cream 3 tablespoons extra virgin olive oil 1 bunch cilantro 1 ½ teaspoons sea salt ground black pepper, to taste 2 tablespoons water, plus more to thin For the salad: 1 head romaine 2 avocados 6 green onions 1 red bell pepper 1 yellow bell pepper 10 ounces cherry tomatoes

Instructions

1. For the plantain chips: Peel plantains and thinly slice them crosswise.

2. Heat coconut oil in a frying pan. When oil is hot, add plantain slices in a single layer, working in batches if necessary.

3. When edges are golden brown (after 1-2 min) flip each slice and cook for another 1-2 minutes on the other side. Fry each side to a deep golden brown.

4. Place them on a plate covered with paper towels to let excess oil drain off. Sprinkle slices with salt while the chips are still hot.

5. For the meat: Heat a large pan over medium heat. Add oil and sauté meat with salt and spices until meat is warmed through. Remove from heat.

6. For the dressing: Peel and pit avocado. Peel garlic. Juice lime.

7. Combine all dressing ingredients in a food processor or blender and process until creamy smooth. Thin with additional water to desired consistency.

8. For the salad: Chop lettuce. Peel, pit, and slice avocados. Chop green onions. Dice bell peppers.

9. Combine salad ingredients in bowl. Add cooked taco meat, toss with creamy avocado dressing top with crushed plantain chips, and enjoy!