Last Saturday, our neighbor Miss Peggy gave us a bag of frozen pork bbq. It’s basically the southern shredded pork bbq that she stored in the freezer for future consumption and she was so nice to share some with us. All I had to do was thaw ‘em out and season for an added flavor.
After thawing, I seasoned the pork with a little bit of oil, apple cider vinegar, red wine vinegar, Worcestershire sauce, garlic powder, salt, pepper and a little bit of red pepper flakes. Then I made a this Avocado Cucumber & Tomato Salad W/ Cilantro salad to serve on the side.
Peel a cucumber (I only used half) then chop in small cubes. Chop 2 tomatoes. Cut the avocado in half, take the seed out, spoon each half then cut in cubes too. Coarsely chop the cilantro as well. Put everything in a bowl, season with red wine vinegar, salt and pepper. Gently stir everything together, cover the bowl then store in the fridge until it’s time to serve.
Use the pork bbq as a burger bun filling and serve as sandwiches if you want. It would really be perfect with the cucumber/avocado/tomato salad. I forgot to grab the buns at the grocery store though so I decided to just serve rice and green beans alongside the salad.
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| Avocado Cucumber & Tomato Salad W/ Cilantro |
- 1/2 cucumber
- 2 tomatoes
- 1 avocado
- 3 sprigs of cilantro
- 2 tsp of red wine vinegar
- sprinkle of salt & Pepper
- Peel a cucumber (I only used half) then chop in small cubes. Chop 2 tomatoes. Cut the avocado in half, take the seed out, spoon each half then cut in cubes too. Coarsely chop the cilantro as well. Put everything in a bowl, season with red wine vinegar, salt and pepper. Gently stir everything together, cover the bowl then store in the fridge until it’s time to serve.
This salad sounds so refreshing!