Carb Smart Pork and Sweet Potato Salad
with Creamy Herbed Dressing
A generous drizzle of creamy and herby green goddess-inspired dressing is the star of this recipe. Smoky pork is cooked and tossed with roasted sweet potatoes, tangy marinated cucumbers and a salad topper for a meal that only skimps on carbs, not flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Sulphites, Mustard)
Salad Topping Mix
(Contains Milk, Soy)
Not included in your delivery
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the BBQ seasoning and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Cut cucumber into 1/4-inch rounds.Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers to bowl, then toss to coat.
Finely chop parsley.Add parsley, sour cream, mayo, half the pesto (use all for 4 ppl), 1/2 tbsp (1 tbsp) vinegar and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add pork to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Add remaining BBQ seasoning and 2 tbsp (4 tbsp) water. Cook, stirring occasionally until fragrant, 1 min.
Add sweet potatoes and spring mix to bowl with cucumbers, then toss to coat.Divide salad and pork between plates.Drizzle with dressing. Sprinkle salad topper over top.