Yucatecan Chopped Pork Salad

Name: Yucatecan Chopped Pork Salad
Total time: 1800 s
Yield: 10 servings
Ingredients: 1 avocado ripe medium, roughly mashed with a fork; 1/4 cup non-fat sour cream; 3 tablespoons lime juice; 2 cloves garlic minced; 1/2 teaspoon black pepper coarsely ground; 1/2 teaspoon salt; 1 pound pork tenderloin cut into 1/2-inch slices; 6 cups romaine lettuce chopped; 1 cup grape tomatoes quartered, optional; 1 poblano chiles medium, seeded and diced; 1/2 cup red onion diced; 1/3 cup cilantro chopped

Pork

12Ingredients

┅Calories

30Minutes

Description

Note: For a quicker dressing, stir together 1/2 cup fat free ranch-style dressing with the mashed avocado and lime juice instead of the dressing recipe above. For a thinner consistency, stir in 1 tablespoon water.

Ingredients

servings:

1 avocado (ripe medium, roughly mashed with a fork)
1/4 cup non-fat sour cream
3 tablespoons lime juice
2 cloves garlic (minced)
1/2 teaspoon black pepper (coarsely ground)
1/2 teaspoon salt
1 pound pork tenderloin (cut into 1/2-inch slices)
6 cups romaine lettuce (chopped)
1 cup grape tomatoes (quartered, optional)
1 poblano chiles (medium, seeded and diced)
1/2 cup red onion (diced)
1/3 cup cilantro (chopped)

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Directions

Coat a medium skillet with cooking spray and place over medium-high heat. Cook the pork tenderloin slices for 3-4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Cut into 1/2 inch cubes.
Meanwhile, stir together the dressing ingredients and set aside.
Combine the remaining salad ingredients in a large salad bowl. Add the pork and dressing and toss until well coated.
Makes 10 cups salad total, including 1 cup dressing
Serves 4; 2 1/2 cups per serving

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