Carnitas Salad Bowl

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Prep Time10

Total Time10

Course: Main Course, Salad

Cuisine: American

Servings: large serving

Author: Mary Younkin

Ingredients

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