Pork and Avocado Garden Salad - KOTA Territory News

Pork and Avocado Garden Salad

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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.

 

Serves 4

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