• 6 slices pork belly
  • 1 lb asparagus
  • 2 tsp + ⅓ cup olive oil
  • ½ tsp raw honey
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • 2 tbsp Dijon mustard (Paleo-friendly)
  • 6 cups mixed greens
  • ½ cup cherry tomatoes, halved
  • ½ cup radishes, thinly sliced
  • 4 hard-boiled eggs, sliced
  • 1 avocado, sliced
  • ¼ cup green onions, sliced thinly
  1. Preheat the oven to 400°F. Arrange the pork bellies in a single layer on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until it's brown and crispy. Drain on paper towels before crumbling or chopping.
  2. Meanwhile, preheat a skillet over medium-low heat with 2 tsp of olive oil. Add the asparagus and sauté, stirring frequently, for 2-3 minutes, or until bright green and crisp-tender.
  3. To make the dressing, whisk the remaining ⅓ cup of olive oil with the honey, lemon juice, garlic, black pepper and Dijon mustard.
  4. To assemble the salad, set the mixed greens in a large bowl, then top with the crumbled pork bellies, cooked asparagus, cherry tomatoes, sliced radishes, sliced eggs, avocado, and green onions. Pour the dressing over the top and serve.