Fresh and light, this salad is a perfect mixture of sweet, salty, and creamy. I used pork belly in the photo. It is a great side for chicken, especially for a summer picnic. Made to pair with sweet and sour pork.
|1/2 cup||slices of bacon chopped or cubed pancetta cooked or cooked pork belly diced|
|1 cup||avocado chopped|
|1 tbsp||fresh basil chopped|
|1 cup||tomato chopped|
|1 tbsp||lime juice|
|4 cups||small shaped pasta cooked|
|1/4 cup||olive oil|
|1/2 tsp||white sugar|
|1/2 tsp||garlic powder|
In a separate bowl, whisk together the olive oil, sugar, garlic powder, lemon juice.
In a large bowl, stir everything together except the avocado, salt and pepper.
Add the liquid mixture to the pasta mixture and coat everything completely.
Lastly, add the chopped avocado with a few final stirs (try to keep in chunks, not mashed)
Season with salt and pepper.
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