Thai Pork Rainbow Salad

Yield: 4 servings

Thai Pork Rainbow Salad

This is clean eating at its finest. Gluten free, grain free, and dairy free.

ingredients:

For the Pork (or any protein)
  • 1.25 lb. pork tenderloin (or protein of choice)
  • 1 tablespoon coconut oil
  • 2 tablespoons lime juice
  • 1 clove minced garlic
  • 1.5 teaspoons coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon sriracha
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped basil
  • 1/2 teaspoon salt
For the Dressing
  • 2 tablespoons coconut oil
  • 1/4 cup lime juice
  • 2 cloves minced garlic
  • 1 1/2 teaspoon grated ginger
  • 1 tablespoon coconut aminos
  • 1 1/2 teaspoon fish sauce
  • 1 1/2 sriracha
  • 1 teaspoon unsweetened peanut butter
For the Salad
  • 8 cups mixed greens lettuce
  • 1 red bell pepper cut into strips
  • 1 cup purple cabbage cut into strips
  • 1 carrot cut into strips
  • half a cucumber cut into strips
  • 2 scallions, diced
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped peanuts

instructions:

For the Pork (or any protein)
  1. Mix all ingredients except pork in a shallow dish. Put pork in, flipping it to coat it with the marinade. Wrap with plastic wrap and refrigerate for at least 2 hours. Cook at 350 until internal temperature reaches 135. Remove and let rest before slicing.
For the Dressing
  1. Mix all ingredients in bowl with whisk.
For the Salad
  1. Assemble vegetables over the mixed greens. Put sliced pork tenderloin on top. Drizzle two tablespoons of dressing over each salad. Garnish with chopped peanuts.

NOTES:

12.1 grams of carbs per serving
Created using The Recipes Generator
Salad, Lunch, Dinner, PorkKarissa Long