Red Grapefruit & Pork Salad

So so much flavour in this simple dish! Red grapefruit has just the right amount of sweet and bitter and when combined with the honey in the dressing and the fresh mint everything just works.

Tip: We used the thin cut lean pork steaks for this but tenderloin would also work equally as well.

Note: The full grapefruit we used weighed 250g.

Prep time: 15 mins
Cook time: 6 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Marinade

1/2 teaspoon of extra virgin olive oil

1 tablespoon of red grapefruit juice (approx. 1/4 fruit)

zest from 1/4 red grapefruit

1 garlic clove, crushed

1/8 teaspoon of smoked paprika

1/8 teaspoon of ground coriander

Ingredients

125 grams of lean thin cut pork loin steak

3 cos lettuce leaves

1/2 cup of baby spinach leaves (10g)

1/4 red grapefruit, segmented and thinly sliced

1/4 avocado, sliced

1 baby cucumber or equivalent, sliced (35g)

1/4 cup of fresh mint leaves

2 teaspoons of flaked almonds

2 teaspoons of fresh chopped chives (optional)

Dressing

1 teaspoon of apple cider vinegar

1 teaspoon of pure honey

1 teaspoon of extra virgin olive oil

1/2 teaspoon of fresh lime juice

1 pinch of Himalayan or sea salt

cracked black pepper to taste

Method

Combine all of the marinade ingredients in a small bowl, place in a dish or snap lock bag with the pork and let marinate for 15 minutes or up to half an hour.

Meanwhile place all dressing ingredients in a screw top jar or small bowl and shake or whisk until well combined. Set aside.

Assemble the remaining ingredients on a plate and set aside.

Heat a pan or bbq plate to medium high and quickly cook the pork for 2-3 minutes each side depending on the thickness. Citrus juices start the cooking process so it won't take long.

Rest the pork for a couple of minutes then slice and place on the salad, drizzle the dressing over and serve.

Calories: 393
Protein: 34.4
Carbs: 9.8
Fibre: 5.8
Fat: 20.2

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