Yucatecan Chopped Pork Salad Recipe | Yummly
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Yucatecan Chopped Pork Salad

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Yucatecan Chopped Pork Salad

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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.


  • 1 lb. pork tenderloin (cut into 1/2-inch slices)
  • 6 cups romaine lettuce (chopped)
  • 1 cup grape tomatoes (quartered, optional)
  • 1 poblano chile (medium, seeded and diced)
  • 1/2 cup red onion (diced)
  • 1/3 cup cilantro (chopped)
  • 1 avocado (ripe medium, roughly mashed with a fork)
  • 1/4 cup fat free sour cream
  • 3 Tbsp. lime juice
  • 2 cloves garlic (minced)
  • 1/2 tsp. black pepper (coarsely ground)
  • 1/2 tsp. salt
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    1. 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.
    2. Meanwhile, stir together the dressing ingredients (avocado, sour cream, lime juice, garlic, pepper, salt) and set aside.
    3. Combine the remaining salad ingredients (romaine, tomatoes, chile, red onion, cilantro) in a large salad bowl. Add the pork and dressing and toss until well coated.
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