THE PREPARATION

The Salad

10 oz.°Pulled Pork (recipe here)

2 cups°Romaine Lettuce
1/4 cup°Cilantro, chopped
1/4 medium°Red Bell Pepper, chopped

The Sauce

2 tbsp.°Tomato Paste
2 tbsp. + 2 tsp.°Soy Sauce (or°coconut aminos)
1 tbsp.°Creamy Almond Butter 

2 tbsp.°Cilantro, chopped
Juice & Zest°of 1/2 Lime
1 tsp.°Five Spice
1 tsp.°Red Curry Paste
1 tbsp. + 1 tsp.°Rice Wine Vinegar
1/4 tsp.°Red Pepper Flakes
1 tsp.°Fish Sauce
10 drops°Liquid Stevia
1/2 tsp.°Mango Extract

THE EXECUTION

In a bowl, combine all the sauce ingredients together (except for cilantro and lime zest).

Chop cilantro and zest a lime and add to the sauce.

Mix the Thai BBQ sauce together well, and then set aside.

Using your fingers, or a knife, pull apart the pork.

That’s it! Assemble the salad and glaze over the pork with some sauce. Depending on how you like it, you may have extra sauce to work with so you can save it for another salad!

This makes a total of 2 servings.
Each serving comes out to be°461 Calories, 32.6g Fats, 5.2g Net Carbs, and 29.2g Protein.