Double Chipotle-Glazed Pork & Zingy Avo Salad
with Pickled Onion & Cos Lettuce
Warmer weather calls for light and bright salads and boy have we got the ultimate salad for you! Succulent pork steaks are glazed in our flavourful chipotle sauce and served up on a bed of cos, radish and creamy avocado. Pickled cucumber and a squeeze of lemon pull it all together.
We’ve replaced the red onion in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
2
Radish
1
Avocado
½ sachet
Seasoning Blend
600 g
Pork Loin Steaks
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
½
Lemon
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber(see ingredients) into rounds.
• In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Roughly shred cos lettuce. Thinly slice radish. Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges.
• In a medium bowl, combine pork loin steaks, seasoning blend(see ingredients) and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add mild chipotle sauce (see ingredients), the honey and a good splash of water, turning to coat. Transfer to a plate, cover
and rest for 5 minutes.
• Drain pickled cucumber.
• In a large bowl, combine cos lettuce, avocado, radish, pickled cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice pork.
• Divide chipotle glazed-pork and zingy avo and cos salad between plates. Drizzle over any remaining glaze.
• Serve with any remaining lemon wedges. Enjoy!
