Southwest Salad with Pork (DF)

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Paleo Blender Entree Salad Food Processor Kids Added 5 months ago Updated 5 months ago

Missing nutrition data for: Shredded Pork, Cumin, Limes, Extra Virgin Olive Oil, Cilantro, Ground Black Pepper, Romaine, Avocados, Cherry Tomatoes, Plantain Chips

Ingredients

For the meat:

1 tablespoon coconut oil, or fat of choice

3 cups shredded pork ⚠

1 teaspoon coarse 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 ⚠

2 teaspoons coarse 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, halved ⚠

2 cups plantain chips ⚠

Instructions

1. 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.

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

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

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

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