Looking for an easy peasy weeknight dinner - that's also good for you? Try this carnitas salad with salsa verde dressing!
Course Main Course
Cuisine Mexican
Keyword carnitas salad
Prep Time 15 minutesminutes
Crockpot Time 8 hourshours
Total Time 15 minutesminutes
Servings 4
Calories 313kcal
Author Snacking in Sneakers
Ingredients
Salad:
1-2lbSmithfield Garlic and Cracked Black Pepper Fresh Pork Tenderloin(or Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas)
6ozgreen leaf lettuce
1/3cupcilantro, chopped
1/2medium red onion, thinly sliced
1pintcherry tomatoes, halved
1avocado, sliced
1ear of corn
1cupcanned black beans
Dressing (optional):
1/3cupsalsa verde
1/4cupolive oil
2tbspapple cider vinegar
1/2tbspminced garlic
1limejuiced
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 analysis for salad (approximate per serving): 313 calories, 13 g fat, 2.5 g sat fat, 487 mg sodium, 28.5 g carbohydrate, 10 g fiber, 4 g sugar, 25 g protein, Vitamin A: 79%, Vitamin C: 43%, Calcium: 6%, Iron: 17%, Potassium: 22%Nutrition analysis for dressing (approximate per serving): 134 calories, 13.5 g fat, 2 g sat fat, 159 mg sodium, 3.5 g carbohydrate, 1 g sugar, 0 g protein, Vitamin A: 0%, Vitamin C: 9%, Calcium: 1%, Iron: 1%