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Southwest Pork Salad with Lime Avocado Cream
For this delicious Thursday night experiment, we used pork slices (skin and fat on) sliced into finger thick pieces.
I marinaded them in a bowl for about 30 minutes and then tried out the rotating container on my Air Fryer.
You could do the pork slices in a pan or you could use leftovers from a pulled pork. Also, pork mince would be just as good!
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Ingredients
For the meat:
- 1 tablespoon olive oil
- 400 gram pork slices
- 1/2 teaspoon salt
- 1/2 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For the dressing:
- 1 avocado
- 1 teaspoon crushed garlic
- juice of 1 lime
- 80 g coconut cream
- 2 tablespoons extra virgin olive oil
- 1/2 handful coriander chopped
- Leisurely grind of black pepper
For the salad:
- 1 head cos Lettuce
- 1 handful coriander chopped
- 1 small red onion
- 2 spring onions
- 1 orange capsicum
- 2 tomatoes
- 1 kumara chopped and roasted
Instructions
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Chop and roast the kumara first. Preheat the oven to 180 degrees. It should only take about 20 mins.
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I put the pork into the air fryer for 25 mins at fan 3, 220 degrees and for ours, on rotate.
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If you are doing it in a pan, heat the large pan over medium heat. Add a little oil and saute meat with salt and spices until meat is warmed through. Remove from heat.
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For the dressing: Peel and pit your avocado. Chop the coriander. Juice the lime. Combine all of the dressing ingredients in a food processor or blender and process until creamy smooth. Or, mash the avocado with a fork and slowly add the other ingredients.
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For the salad: Chop the lettuce. Chop the onions. Dice the capsicum.
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Combine salad ingredients in a bowl.
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Serve the kumara on one side, the salad on the other, the pork on top and a very very liberal amount of dressing!