Most commercial mayonnaise is made with soybean oil and preservatives—definitely not Whole30 compliant. The most common compliant mayo is made with avocado oil. It’s mild-tasting enough that it doesn’t interfere with the other flavors in the food that are supposed to be in the forefront—like the lime and cilantro in the dressing for this salad.
Serves 4
Prep: 20 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Total: 5 hours 20 minutes
For the Pork
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon black pepper
Dash cayenne pepper
1 Whole30-compliant pork tenderloin (about 1¼ pounds), trimmed
½ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
For the Salad
½ cup Whole30-compliant mayonnaise
½ teaspoon grated lime zest
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
6 cups chopped butterhead lettuce
1 medium avocado, halved, pitted, peeled, and diced
1 cup grape tomatoes, halved
¼ cup sliced green onions
Make the pork: In a small bowl, combine the chili powder, salt, cumin, pepper, and cayenne; sprinkle over the pork. Add the pork to a 4-quart slow cooker. Pour the broth around the pork.
Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours. Transfer the pork to a cutting board; cut into ½-inch slices. Discard the cooking liquid.
Make the salad: In a small bowl, combine the mayonnaise, lime zest, lime juice, and cilantro. If the dressing is too thick, stir in water, 1 teaspoon at a time, to reach desired consistency. Arrange the lettuce on plates. Top with the pork, avocado, tomatoes, and green onions. Spoon the dressing on top. Season with additional pepper, if desired.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 15 minutes. Use natural release for 5 minutes, then quick release. Continue with the remaining directions.