4 cups loosely packed torn mustard greens
4 cups shaved or shredded Brussels sprouts (about 12 ounces)
1 medium Granny Smith apple, cored and thinly sliced
Juice of 1/2 medium lemon
2 cups slow-cooker pork carnitas, warmed (see Recipe Note)
Avocado pickles, large dice (see Recipe Note)
1/4 cup crushed tortilla chips
1/4 cup toasted pepitas (also known as pumpkin seeds)
1/2 cup lime and cilantro dressing (see Recipe Note)
Place the mustard greens and Brussels sprouts in a large bowl and toss together. Place the apple slices and lemon juice in a medium bowl and toss together.
When ready to serve, divide the greens between 4 plates. Top each with a quarter of the apple slices, pork carnitas, avocado pickles, tortilla chips, and pepitas. Drizzle with the dressing and serve immediately.
Recipe Notes
- Accompanying recipes: We used slow-cooker pork carnitas, avocado pickles, and lime and cilantro dressing in this recipe.
- The pork carnitas recipe makes more than you will need for this recipe. I love making the slow-cooker carnitas and using leftovers for this salad.