Whole30, Paleo, Dairy Free, Grain Free, and Gluten Free
This is one of my absolute favorite salads. It is so easy to make, keeps for awhile in the refrigerator, and is great for leftovers. I use the convenience of pre-shredded carrots for this salad but, you certainly can take the time to shred your own.
4 oz pancetta
10 oz of shredded carrots
1/3 cup of avocado mayo or the mayo of your choice
1 small red onion
1 medium apple
1/3 cup of raisins
4 oz of jarred jalapeño slices
1/3 cup of the juice that comes with the jalapeños
1 teaspoon of salt
1 teaspoon of black pepper
In a skillet, cook the pancetta until crispy.
Drain the pancetta on paper towels once cooked.
In a bowl, add the carrots.
Dice the red onion and apple and add in.
Add in the raisins.
Add in the jalapeño slices.
In a separate bowl, add together the avocado mayo, jalapeño juice, salt, and pepper, Mix well.
Add this over the carrot mixture and mix well with tongs.
Refrigerate for a few hours or overnight allowing flavors to meld together.
This salad is great by itself but, can also be made with grilled chicken added to it. It also holds up well when packed for lunches or picnics/events.