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Carb Smart Fiesta Pork Salad
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Carb Smart Fiesta Pork Salad

Carb Smart Fiesta Pork Salad

with Charred Corn Salsa and Chipotle Crema

Sweet, spicy and tangy flavors hold court in tihs recipe! Ground pork is sauteed in a smoky Tex-Mex paste then tossed over fresh spring mix studded with charred corn and tomato salsa. A cooling chipotle crema brings a welcome brightness!

Allergens:
Milk
Egg
Mustard
Soy
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

42.5 g

Tortilla Chips

113 g

Spring Mix

113 g

Corn Kernels

80 g

Tomato

56 g

Red Onion

1 unit

Green Onion

1 unit

Lime

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp

Tex-Mex Paste

(Contains Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate46 g
Sugar15 g
Dietary Fiber6 g
Protein30 g
Cholesterol80 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Measuring Spoons
Zester
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Prep
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut red onion into 1/4-inch pieces.Zest, then juice lime.Cut tomato into 1/2-inch pieces.Thinly slice green onions.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)

Char corn
2

Heat a large non-stick pan over medium-high heat.When hot, 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water, red onions and corn.Cover and cook, stirring once halfway through, until charred or dark golden-brown, 5-6 min.Transfer corn to a medium bowl.

Cook pork
3

Reheat the same pan over medium-high.When hot, add pork to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently until fragrant, 30 sec.

Make salsa and crema
4

Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the bowl of corn. Season with salt and pepper, then stir to combine.Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
5

Cut one corner of the pack of tortilla chips. Lightly crush half the chips (crush all for 4 ppl)Add spring mix to bowl with dressing. Toss to coat.Divide salad between plates.Top with pork, corn salsa and crushed chips.Dollop with chipotle crema and sprinkle remaining green onions over top.

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