This is a variation on the popular taco salad we all know and love. Constructing it with pork and chorizo, along with the spices and sofrito I included, was quite delicious and a pleasant change of pace. I didn’t have an avocado in the house or else a dollop of guacamole would have been added to the top. You might want to consider adding one mashed up with a pinch of garlic powder to other recipe. 🙂 This salad is suitable for all phases of Atkins and Keto diets.
8 oz. lean ground pork
2 oz. chorizo sausage, removed from casing and crumbled
Dash ground cumin
¼ tsp. garlic powder
1-2 tsp. my sofrito sauce (optional, but real good in this)
1/8 tsp. my Smoky Chipotle Spice blend
2 c. Romaine lettuce, chopped
2 c. endive or curly leaf lettuce (green or purple), chopped
½ c. tomato, chopped
2 slices Monterrey Jack Cheese
½ c. shredded Cheddar Cheese
OPTIONAL: 1 mashed avocado + dash garlic powder
DIRECTIONS: Have two plates ready by the stove. If using guacamole layer as suggested above, make that now. Brown ground pork in a non-stick skillet, along with the crumbled chorizo until they are done. Add salt, cumin, smoky chipotle blend, sofrito and garlic powder. Stir often as the meat browns. Remove from heat when done. Mix the two types of lettuce in a bowl and plate half on each of two plates. Add half the chopped tomato on top of each. Place 1 slice of jack cheese in the center of each stack of greens. Top each with half the hot meat. The heat should melt the jack cheese nicely. If using guacamole, add it now. Top each with ¼ c. of cheddar shreds. Serve at once.
NUTRITIONAL INFO: Makes 2 salads, each contains: (does not include guacamole)
597 cals, 46.7g fat, 6.95g carbs, 2.2g fiber, 4.75g NET CARBS, 37g protein, 748 mg sodium (coming from the chorizo and cheese)