Plantains are totally my favorite starchy carb these days! They’re perfect to throw over some greens and some protein for a well balanced meal!
Plantain and Pulled Pork Salad
2 large brown plantains, peeled and sliced 1/2″
couple tablespoons of coconut oil
5 oz organic arugula
Citrus Cilantro Pulled Pork (I like to crisp it up first)
For the Dressing:
1/2 cup mayo (Chosen Foods Avocado or Coconut Oil Mayo or Primal Kitchen Avocado Mayo)
1/4 cup chopped cilantro
1-2 cloves of garlic
juice of 1-2 limes
Heat coconut oil in a cast iron skillet over med high heat (or regular skillet). Place slices of plantain in heated oil but do not overcrowd. Brown for a few minutes on each side until you like the color. Set cooked plantains on a paper towel lined plate to drain excess oil, sprinkle with salt, and set aside until ready to serve.
To make dressing, place all ingredients in a blender and blend until ingredients are combined. Start with juice of one lime and add more depending on how thick you want the dressing. If you don’t have a blender, add all ingredients to a bowl (mince or crush garlic yourself and chop cilantro finely) and whisk together.
To serve, top arugula with plantains, Citrus Cilantro Pulled Pork,and dressing!
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