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 about 1 month ago Updated about 1 month ago

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!