Avocado slices and fresh lime juice lend their creamy, citrusy deliciousness to this 25-minute Jalapeño-Pork Salad.
What You Need
Original recipe yields 8 servings
5 cups shredded cabbage
3 cups shredded cooked pork
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 large tomato, seeded, chopped
1 small red onion, cut lengthwise in half, then crosswise into thin slices
5 radishes, thinly sliced
1/3 cup KRAFT Zesty Italian Dressing
1/4 cup finely chopped fresh cilantro
2 jalapeño peppers, thinly sliced
juice from 1 lime
1 avocado, thinly sliced
8 tostada shell s (6 inch)
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Let's Make It
Combine all ingredients except avocados and tostada shells in large bowl.
Top with avocados.
Serve with tostada shells.
Prepare using shredded cooked chicken.
Prepare all ingredients. Refrigerate until ready to use to assemble salad as directed.
Remove seeds from jalapeño peppers before slicing to reduce the spiciness of this salad.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.