• 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp unsweetened almond butter
  • 1 clove garlic, minced
  • ⅛ tsp dried ginger
  • 2 zucchini, spiralized
  • 2 carrots, peeled and sliced into thin sticks
  • 6 oz jicama, peeled and sliced into thin sticks
  • 1 lb pre-cooked pork, shredded
  • Fresh mint leaves, for garnich
  • Fresh basil leaves, for garnish
  • ½ cup chopped almonds, cashews, and/or sesame seeds (optional)
  1. To make the dressing: Put the olive oil, apple cider vinegar, almond butter, garlic and ginger into a jar with a tightly fitting lid. Shake well to emulsify.
  2. To build the salad: toss the veggies with the meat. Divide into 4 bowls and drizzle with the dressing.
  3. Top each salad with basil leaves, mint leaves, and chopped nuts. Enjoy!