Spicy Carnitas Salad
​For the salad:
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4 cups loosely packed torn mustard greens
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4 cups shaved or shredded Brussels sprouts (about 12 ounces)
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1 medium Granny Smith apple, cored and thinly sliced
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Juice of 1/2 medium lemon
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2 cups pork carnitas, warmed
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Avocado, large dice
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1/4 cup crushed tortilla chips
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1/4 cup toasted pepitas (also known as pumpkin seeds)
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lime and parsley dressing:
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​
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zest and juice of 2 large limes
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1 tablespoon chopped fresh parsley
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1/2 minced shallot
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1 1/2 tablespoons white wine vinegar
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a pinch of salt and pepper in a jar
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3/4 cup of olive oil
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Place the mustard greens and Brussels sprouts in a large bowl and toss together. Place the apple slices and lemon juice in a medium bowl and toss together.
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When ready to serve, divide the greens between 4 plates. Top each with a quarter of the apple slices, pork carnitas, avocado pickles, tortilla chips, and pepitas. Drizzle with the dressing and serve immediately.
Combine the zest and juice of 2 large limes, 1 tablespoon chopped fresh cilantro, 1/2 minced shallot, 1 1/2 tablespoons white wine vinegar, and a pinch of salt and pepper in a jar. Pour in 3/4 cup of olive oil. Seal the lid and shake to mix together.
