This recipe gives leftover Primal Kālua Pork a south-of-the-border twist. You’ll create a single-serving chopped salad, a fast meal any night of the week. Double, triple, or even quadruple the recipe as needed, building enough plates of salad for everyone.
2 cups cored and shredded romaine lettuce
1/2 cup cored and finely shredded red cabbage
1/2 Hass avocado, pitted, peeled, and sliced
1 very thin red onion slice, separated into rings
3 ounces leftover Primal Kālua Pork (page 245)
2 tablespoons pico de gallo
1 tablespoon avocado oil
1 tablespoon fresh lime juice
Minced seeded fresh jalapeño, garlic pepper, and Himalayan or Celtic sea salt
1. Place the romaine, cabbage, avocado, and onion on a dinner plate. Gently toss, if desired, or simply leave in layers.
2. Scatter the pork over the vegetables. Spoon the pico de gallo over the pork. Drizzle the oil and lime juice over the salad. Garnish with jalapeño, garlic pepper, and salt, if desired.
Note: You can find bags of organic, pre-shredded lettuces and cabbages at most large supermarkets these days.
The pork can be warmed before adding it to the salad. Place 2 to 3 ounces per serving in a small skillet and cook over medium heat, stirring often, until warmed through, about 2 minutes.