Carnitas Salad Bowl

Street Tacos meet the Big Green Salad in this Carnitas Salad Bowl that I can’t get enough of lately. Crunchy lettuces are layered with juicy carnitas, tomatoes, avocado, onions, corn, beans, and cheese then topped with a squeeze of lime.

While I’m a huge fan of homemade salad dressings, this salad is so flavorful I just squeeze a lime over the top and finish with a sprinkling of salt and pepper.

However, if you’re partial to salad dressing, there are 30 different salad dressings in the recipe index here. I’d recommend Bacon Chipotle Ranch Dressing, Honey Lime Jalapeno Vinaigrette, Peppery Dill Ranch Dressing, or Pepperoncini Vinaigrette.

This salad is rocking my lunches lately and I am excited to be sharing it with you today. The beauty of this salad is in its versatility.

If you don’t happen to have Pulled Pork Carnitas in the refrigerator already, this salad works well with almost any meat. I’ve made versions of this salad with crumbled taco beef, leftover grilled chipotle chicken, and carne asada steak as well. Cajun Steak Bites, if you actually have leftovers are amazing on this salad.

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Carnitas Salad Bowl

Mary Younkin

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 1 large serving

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Ingredients 

1x2x3x

• ▢ 2-3 cups romaine or iceberg lettuce chopped small
• ▢ ½ cup green cabbage very thinly sliced and roughly chopped
• ▢ 1 small tomato chopped into ½-inch pieces
• ▢ ¼ cup corn frozen (thawed) OR canned (drained)
• ▢ ¼ cup black beans rinsed and drained
• ▢ 1 tablespoon small red onion sliced very thin and roughly chopped
• ▢ ½ cup pulled pork carnitas
• ▢ ¼ avocado sliced thin
• ▢ 2 tablespoons crumbled cotija cheese feta, or shredded cheddar cheese
• ▢ kosher salt adjust to taste
• ▢ freshly ground black pepper adjust to taste
• ▢ 2-3 lime wedges adjust to taste
• ▢ ½ cup corn chips or tortilla strips OPTIONAL

Instructions 

• Warm the carnitas in a skillet or in a microwave. Set aside.
• Combine the lettuce, cabbage, tomato, onion, corn, and beans in a large bowl. Top the salad with the warm carnitas. Toss to combine and sprinkle with cheese, salt, pepper, and a squeeze of lime.
• Top with avocado and a handful of chips, if desired. Serve immediately.

Notes

I like a mix of crunchy red leaf, green leaf, and butter lettuces for this salad. Choose whichever lettuces you like best. The recipe below is written for a single large serving. Simply multiply as needed for however many servings are needed.

Nutrition

Calories: 462 kcal | Carbohydrates: 64 g | Protein: 24 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 51 mg | Sodium: 726 mg | Potassium: 923 mg | Fiber: 15 g | Sugar: 24 g | Vitamin A: 8644 IU | Vitamin C: 66 mg | Calcium: 169 mg | Iron: 4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!