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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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, 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.
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.
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.
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.
