Leftover roast pork taco salad

    This salad recipe is so easy to whip up with leftover roast pork and a few other cupboard ingredients. Try it with leftover roast chicken or beef, if you prefer.


    1 person made this

    Ingredients

    • 75g roasted red pepper from a jar, thinly sliced
    • 1 avocado, diced
    • 1/2 red onion, finely chopped
    • 1 (400g) tin red kidney beans, rinsed and drained
    • 1 (125g) tin sweetcorn, rinsed and drained
    • 2 or 3 tablespoons freshly chopped coriander
    • 2 tablespoons olive oil
    • 2 tablespoons lime juice
    • 300g sliced roast pork, shredded
    • 60g tortilla chips, lightly crushed
    • 4 tablespoons tomato salsa
    • 4 tablespoons soured cream

    Method
    Prep:15min  ›  Ready in:15min 

    1. Place the red pepper, avocado, onion, beans, sweetcorn and fresh coriander in a bowl. Toss to combine. Drizzle salad with the oil and lime juice. Toss to combine.
    2. Divide salad among serving plates. Top with the pork and crushed tortilla chips. Serve salad dolloped with the salsa and soured cream.

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