Salad w/ Misfit Pork Belly Croutons and Avocado-Cilantro Dressing

Another amazing recipe from @holdmyglutenfreebeer. A salad is still healthy with Pork Belly Croutons right? I don’t know but I can’t wait to find out!!

PORK BELLY CROUTONS!!! 🤩 Uh huh... that's how we roll!🤣 They are gluten-free after all. The salad was mainly there to keep us from inhaling 2 pounds of fatty, chewy, crunchy, melty, salty... wait, where was I going with this? I got distracted.🤪

The pork belly was sous vide for 24 hours at 155F and then seasoned with @misfitspices Original Spice Blend, given a light glaze with @bayshorebees honey, and popped under the broiler until the skin was crispy and bubbling. 🥰

To balance the richness of the meat, I kept the salad dressing fresh and light by making a Dairy-Free Avocado-Cilantro Cream. So cool, creamy and bright!😍

There was also a second dressing that didn't make the photo made from the rendered juices left in the sous vide bag... Ok, the second dressing was GRAVY.🤣 If I can have meat croutons, I can have gravy dressing! 👍

The steps for the pork belly are in my bio.
https://www.holdmygfbeer.com/post/salty-sticky-sous-vide-pork-belly-gluten-free

I eat this avocado dressing by the spoonful. ✴Save⬇️ this one to slather on everything!

AVOCADO-CILANTRO DRESSING (gf/sf/df, grain free)

INGREDIENTS:

1 ripe avocado, peeled and seeded.
1 cup fresh cilantro leaves
1/4 cup avocado oil (coconut oil or other light oil will also work)
Juice from one lemon
2 cloves garlic
1/4 cup nutritional yeast (Optional)
1 T water, or more if needed to thin the sauce (coconut milk works well, too!)
Salt to taste

DIRECTIONS:

* Add all ingredients into a blender, food processor, or appropriate container for an immersion blender and process until fairly smooth.
* If the sauce is too think, add a bit of water or coconut milk to thin it to your liking.
* Salt to taste.
* Store in an airtight container in the refrigerator until ready to use.
* Enjoy!