4 boneless pork loin chops—3/4 to 1 inch thick
1 avocado, peeled and seeded
1 teaspoon lemon juice
½ cup chopped cucumber
½ cup thinly sliced carrot
½ cup chopped cauliflower
½ cup chopped broccoli
½ cup sliced mushrooms
½ cup chopped tomato
½ cup sliced olives
½ cup green onions
½ cup cubed Monterey Jack cheese
½ cup bottled Zesty Italian dressing
6-8 cups garden greens, chopped
Fresh Parmesan cheese
Prepare medium-hot grill. Season pork chops with salt and pepper, as desired. Brush with Zesty Italian dressing, if desired.
Grill chops 5-½ to 7 minutes per side; let rest 3 minutes to redistribute juices.
Dice ½ of the avocado; mash remaining avocado with a fork and stir in lemon juice; reserve.
Combine avocado, cucumber, carrot, cauliflower, broccoli, mushrooms, tomato, olives, onions, and cheese. Add Italian dressing; toss to coat.
Divide greens among four salad bowls. Spoon veggie-cheese mixture over greens.
Slice pork chops into thin strips. Nest one sliced chop on top of each salad.
Place a dollop of mashed avocado on each salad.
Sprinkle grated parmesan cheese over all.