Spicy Carnitas Salad

For the salad:

  • 4 cups loosely packed torn mustard greens

  • 4 cups shaved or shredded Brussels sprouts (about 12 ounces)

  • 1 medium Granny Smith apple, cored and thinly sliced

  • Juice of 1/2 medium lemon

  • 2 cups pork carnitas, warmed

  • Avocado, large dice

  • 1/4 cup crushed tortilla chips

  • 1/4 cup toasted pepitas (also known as pumpkin seeds)

  • lime and parsley dressing:

  • zest and juice of 2 large limes

  • 1 tablespoon chopped fresh parsley

  • 1/2 minced shallot

  • 1 1/2 tablespoons white wine vinegar

  • a pinch of salt and pepper in a jar

  • 3/4 cup of olive oil

  1. 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.

  2. 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.