topBanner
Cal Smart Pork Souvlaki Salad

Cal Smart Pork Souvlaki Salad

with Creamy Lemon Dressing

Read more

We've taken the classic Greek staple and given it the Cal Smart twist to meet your needs! With a delightfully fresh herb marinade, crunchy salad, orzo and a creamy lemon dressing, this dish will prove to be the smart option!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

1 unit

Lemon

7 g

Oregano

1 tsp

Garlic Salt

85 g

Orzo

(ContainsWheat/Blé)

56 g

Arugula and Spinach Mix

160 g

Roma Tomato

132 g

Mini Cucumber

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

100 mL

Greek Yogurt

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber8 g
Protein53 g
Cholesterol120 mg
Sodium1520 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Strainer
Baking Sheet
Paper Towel
Parchment Paper
Medium Bowl
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, zest, then juice lemon. Strip oregano leaves from stems, then roughly chop. Halve cucumbers lengthwise, then cut into 1/4-inch half moons. Cut tomatoes into 1/4-inch pieces. Drain, the cut or tear olives.

2

Add half the orzo (all for 4 ppl) to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return orzo to the same pot, off heat. Stir in half the oregano and 1 tsp oil (dbl for 4 ppl).

3

Pat pork dry with paper towels. Add pork, remaining oregano, garlic salt, Italian Seasoning and 2 tsp oil (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat. Arrange pork on a parchment-lined baking sheet. Spread remaining marinade in bowl over pork. Roast in the bottom of the oven until golden-brown and cooked through, 14-16 min.** Transfer pork to a clean cutting board to rest, 2-3 min.

4

While pork roasts, add lemon zest, yogurt and 3 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

5

Combine lemon juice and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add orzo, arugula and spinach mix, tomatoes, cucumbers, feta and olives. Season with salt and pepper, then toss to coat.

6

Thinly slice pork. Divide salad between plates. Place sliced pork over salad. Drizzle lemon dressing over top.