Pork and Fennel Salad Bowl

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


  • pork leftover from Roasted Herb and Lemon Pork
  • 1/2 cup chopped fennel bulb
  • 1 cup chopped cucumber
  • 2 large avocados peeled, pitted, and chopped
  • 1/4 cup chopped red onion
  • 4 cups spring salad lettuce
  • 1/4 cup lemon juice
  • 2 teaspoons coconut aminos or use soy sauce
  • 1/4 cup extra virgin olive oil
  • sea salt and freshly ground black pepper to taste


  • In a large bowl, mix the first 6 ingredients (pork through lettuce).
  • In a small bowl, whisk together the remaining ingredients and pour over the salad. Toss and serve.


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