Chipotle Lime Carnitas Salad Recipe

Chipotle Lime Carnitas Salad Recipe

How To Make Chipotle Lime Carnitas Salad

Make the most of favorite herbs and spices in one delicious bowl with this carnitas salad recipe all drizzled with an incredible chipotle lime dressing.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • leftover pulled pork
  • 2fresh corn cobs
  • ½yellow capsicumdeseeded and sliced
  • ½red capsicumdeseeded and sliced
  • 1pcpoblano pepperdeseeded and sliced
  • 5cupsRomainewashed and dried
  • 2pcsavocadossliced
  • coriander leavesto garnish
  • lime slicesto garnish
  • 1cupcilantro lime rice
  • ¼cupolive oil
  • 2pcslimesjuiced
  • 2tspgarlicminced
  • 1tsphoney
  • 1pcchipotle chilechopped finely
  • 2tbspadobo
  • ¼cupcilantroroughly chopped
  • 1tspcuminground
  • 1tspsaltto taste
  • 1tsppepperto taste

Instructions

  1. Remove corn kernels from cobs. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board and using a sharp knife, slice downward to remove all the kernels.

  2. Rotate cob to the next section. Repeat until all of the corn is removed.

  3. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted for about 4 minutes.

  4. While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.

  5. Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!

Nutrition

  • Calories: 551.54kcal
  • Fat: 29.76g
  • Saturated Fat: 4.31g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 20.12g
  • Polyunsaturated Fat: 3.76g
  • Carbohydrates: 69.57g
  • Fiber: 11.56g
  • Sugar: 9.19g
  • Protein: 8.96g
  • Sodium: 821.91mg
  • Calcium: 70.05mg
  • Potassium: 1039.40mg
  • Iron: 2.99mg
  • Vitamin A: 447.20µg
  • Vitamin C: 107.12mg
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