It’s so easy to create a simple vinaigrette at home for an easy weeknight salad you’ll be wondering why you ever wasted money on a giant squeeze bottle from the store in the first place. All it does is sit and take up room in your refrigerator after one use, am I right? This salad can easily be twisted to your liking. If it were later in Spring I would add a fresh pop of cherry tomatoes from my garden and maybe some peppers as well. The real star is the adobo pork though. Its crispy, salty and lemony freshness is highly addicting making second helpings a must. For this recipe I used our very own farm raised pork however, ground wild pig would be just as good. Enjoy!
- 1 pound ground pork
- 1 head of cauliflower, separated into florets
- 1 can of chickpeas, drained and rinsed
- Olive oil
- 1/4 cup Adobo seasoning
- Salt and pepper
- Chili powder
- 1-2 limes worth of juice
- 2 tablespoons honey to taste
- 1 tablespoon honey mustard
- 1 teaspoon apple cider vinegar
- Mixed greens or favorite lettuce
- Avocado, sliced
- Garden fresh carrots, sliced
- Take cauliflower and chickpeas and place onto a roasting pan with olive oil, chili powder, salt and pepper. Roast at 375 for about 20-30 minutes.
- In a cast iron pan brown your ground pork. Allow it to cook untouched for several minutes to allow any fat to render and get crispy.
- Add Adobo seasoning. Mix and continue to cook pork.
- Allow cauliflower and chickpeas to cool slightly.
- In a small container combine lime juice, honey mustard, honey, apple cider vinegar and shake with lid on to combine. Taste for seasoning.
- Add mixed greens to a bowl with carrots and avocado.
- Add roasted cauliflower and chickpeas.
- Lastly add that beautiful crispy adobo seasoned pork.
- Drizzle with vinaigrette and enjoy!