Pulled Pork Salad
A hearty and vibrantly flavorful salad that's a wonderful way to enjoy leftover pulled pork.
Servings: 6 people
Ingredients
Jalapeño Ranch Dressing:
- 1 1/2 cups sour cream or Mexican crema
- 1 jalapeño seeded and coarsely chopped
- 1 clove garlic minced
- 1/4 cup chopped fresh cilantro leaves
- 2 small green onions
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt plus more to taste
Salad
- 1 head romaine lettuce washed and torn into bite-size pieces
- 2 cups thinly shredded green cabbage
- 1 avocado peeled, seeded and thinly sliced
- 1 pint cherry tomatoes
- 2 ounces cotija cheese crumbled
- 12 ounces pulled pork ideally this Carnitas / Mexican pulled pork leftover or just made, (see Recipe Note)
- handful of fresh cilantro leaves for garnish
Instructions
- Combine jalapeño ranch dressing ingredients in a food processor (or blender pitcher) and process until smooth. Taste for seasoning and add more salt to taste; transfer to serving pitcher or jar. Refrigerate until ready to serve.
- Divide salad ingredients among 6 salad bowls and serve dressing alongside for each person to spoon on their desired amount.
Notes
- This salad is great with cold pulled pork, but you can also warm it in a skillet until it has crispy edges before serving. (See post for photos and specific instructions.)
Nutrition
Calories: 338kcal | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 876mg | Potassium: 730mg | Fiber: 6g | Sugar: 15g | Vitamin A: 10113IU | Vitamin C: 40mg | Calcium: 193mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
