Pork spring roll salad
A great way to use up leftover pulled pork in a fresh, veg-forward salad!
Ingredients
- 2 zucchini spiralized
- 2 carrots peeled, cut into thin sticks
- 6 ounces jicama peeled, cut into thin sticks
- 16 ounces pork shoulder pre-cooked, shredded
- 1 ounce mint leaves (fresh)
- 1 ounce basil leaves (fresh)
- 1/2 cup almonds chopped, cashews, chopped and toasted, or sunflower seeds
Dressing
- 2 tbsp dark toasted sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp almond butter or unsweetened sunflower seed butter
- 1 tbsp coconut aminos
- 1 clove garlic pressed or finely minced
- 1/8 tsp ginger (dried)
Instructions
- Spiralize the zucchini and prep the carrots and jicama.
- Build each salad with zucchini noodles as the base, up to 4 ounces of pork, and one-quarter of the carrot and zucchini sticks. Top with basil leaves, mint leaves, and chopped nuts.
- Put all dressing ingredients into a jar with a tightly fitting lid. Shake well to emulsify. Drizzle over salads.
Nutrition
Calories: 652kcalCarbohydrates: 20gProtein: 35gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 105mgSodium: 409mgPotassium: 804mgFiber: 10gSugar: 5g