Carb Smart Fiesta Double Pork Salad
with Charred Corn Salsa and Chipotle Crema
Sweet, spicy and tangy flavours hold court in this recipe! Ground pork is sautéed in 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
42.5 g
Tortilla Chips
113 g
Spring Mix
113 g
Corn Kernels
1 unit(s)
Tomato
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
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
Add corn, red onions and 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 through, until lightly charred, 6-7 min.Transfer veggies to a medium bowl.
Meanwhile, 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 Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently, until fragrant, 30 sec.
Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the medium bowl with veggies. 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.
Cut one corner of the pack of tortilla chips. Lightly crush half the chips (use all for 4 ppl).Add spring mix to the large 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.
