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!

Tags:
Quick
•Carb Smart
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 Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

42.5 g

Tortilla Chips

113 g

Spring Mix

113 g

Corn Kernels

1 unit(s)

Red Onion

1 unit(s)

Green Onion

1 unit(s)

Lime

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

Not included in your delivery

1 unit(s)

¼ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate50 g
Sugar16 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium1150 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
•Zester
•Measuring Spoons
•Baking Sheet
•Medium Bowl
•Large Non-Stick Pan
•Small Bowl

Instructions

Prep
1

Before starting, preheat the broiler to high.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

Add corn, red onions, 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, stirring halfway, until lightly charred, 6-7 min.Transfer veggies to a medium bowl.

Cook pork
3

Meanwhile, heat a large non-stick 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 (use 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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