Carnitas Salad with Salsa Verde Dressing
Looking for an easy peasy weeknight dinner - that's also good for you? Try this carnitas salad with salsa verde dressing!
Servings 4
Calories 313kcal
Ingredients
Salad:
- 1-2 lb Smithfield Garlic and Cracked Black Pepper Fresh Pork Tenderloin (or Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas)
- 6 oz green leaf lettuce
- 1/3 cup cilantro, chopped
- 1/2 medium red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- 1 ear of corn
- 1 cup canned black beans
Dressing (optional):
- 1/3 cup salsa verde
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1/2 tbsp minced garlic
- 1 lime juiced
Instructions
- Add pork to the slow cooker. Cook on low for 7-8 hours. When done, shred pork with a fork.
- Prepare all your vegetables – chop cilantro, slice red onion, halve tomatoes, slice avocado, and remove corn kernels from the stalk.
- Place lettuce in four plates or bowls. Divide the cilantro, red onion, tomatoes, avocado, corn, and beans evenly between each plate/bowl to top the lettuce. Add the cooked pork on top.
- From here, just top with your dressing of choice. If making the salsa verde dressing mentioned above, add all the dressing ingredients to a blender and give it a quick spin. Pour dressing on top of salads and enjoy.
Notes
Notes:
- You do not need to add liquid to the pork; there is enough moisture to cook it without it drying out.
- I recommend grabbing a 1.5-2 lb pork tenderloin, so that way you can save extra pork to repurpose for meals the next day.
Nutrition
Calories: 313kcal