This taco riff proves that a salad can come together to create a meal substantial enough to satisfy a hungry man. Both the pork and herby dressing can be prepared up to two days in advance. If desired, chicken or steak can stand in for pork. To make it vegetarian, simply omit the meat and bump up the amount of beans.
Stack it up
This salad can also be the star of the office break room. To bring it along for your lunch, simply layer your ingredients in wide-mouth jar. Place dressing in bottom of jar and then top with pork, beans, cheese, tomato, avocado, mango, salad greens, onion, and finally tortilla chips. Seal jar shut and keep chilled until ready to eat.
Pork Taco Salad
Ingredients
- 1 lb (450 g) organic pork tenderloin, sliced
- into 1/2 in (1.25 cm) rounds
- 3 Tbsp (45 mL) grapeseed oil or sunflower oil, divided
- 8 cups (2 L) salad greens
- 2 cups (500 mL) canned pinto beans, drained and rinsed
- 2 cups (500 mL) cherry tomatoes, halved
- 1 avocado, sliced
- 1 mango, cubed
- 1 1/2 cups (350 mL) roughly broken baked tortilla chips
- 1 cup (250 mL) shredded cheddar cheese
- 2 green onions, sliced
- 1/2 cup (125 mL) sour cream
- 1 tsp (5 mL) lime zest
- Juice of 1 lime
- 1 cup (250 mL) loosely packed cilantro leaves
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, chopped
- 1/4 tsp (1 mL) salt
Nutrition
Per serving:
- calories653
- protein44g
- fat33g
- saturated fat10g
- trans fat0g
- carbohydrates45g
- sugars13g
- fibre14g
- sodium518mg
Directions
01
In skillet over medium, heat 1 Tbsp (15 mL) oil. Add pork slices and cook until no longer pink on the insides, about 3 minutes per side.
02
Divide greens, pork, beans, tomatoes, avocado, mango, tortilla chips, and cheese among serving plates. Sprinkle on green onions.
03
In blender or food processor, blend together sour cream, remaining 2 Tbsp (30 mL) oil, lime zest, lime juice, cilantro, jalapeno, garlic, and salt. Drizzle dressing over salads.
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This recipe is part of the Quick, High-Protein Recipes That Will Keep You Full collection.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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