Grilled Pork & Avocado Salad

Last week there were health warnings coming at me from the internet, my phone, and the news about the ‘canicule‘ or heatwave.

Temperatures were expected to top 40C (104F) which they did.

By the weekend it had cooled down to a pleasant 30C (86F).

This week is just as hot chez nous, but either no one else is experiencing hot weather or the decision has been made that one warning per summer is adequate.

If you lived through the first one you obviously know what to do so deal with it.

There were air conditioners for sale at the supermarket today.

We grilled extra pork so we could have leftovers for this salad.

No cooking is the perfect way to fix dinner in the heat..

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Grilled Pork & Avocado Salad

I made this with leftover Grilled Pork Tenderloin. You could also use leftover grilled steak or chicken, or grill something especially for the salad. Salads should be easy.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Cuisine: American

Ingredients

Scale
  • 10oz (300gr) leftover grilled pork tenderloin, cut into bite-size pieces
  • 1 avocado, sliced, slices cut in thirds
  • 1/3 cup pickled beets, cut into strips
  • 1 cup cherry tomatoes, quartered
  • 3oz (90gr) white cheddar  
  • Lettuce for 2 main meal salads, cleaned
  • Creamy Herb Dressing
  • 1/2 cup (4oz, 125ml) Greek or plain yogurt 
  • 1 tbs Dijon-style mustard
  • 1 tbs white Balsamic vinegar or white wine tarragon vinegar
  • 1 tbs fresh chives, chopped
  • 1 tbs fresh oregano, chopped
  • 3 tbs good olive oil

Instructions

  • Dressing: 
  • In small bowl whisk yogurt, mustard and vinegar 
  • Slowly add olive oil, whisking constantly. 
  • Stir in herbs
  • Salad:
  • Put  lettuce and put in large salad bowl. 
  • Add pork, beets, tomatoes and cheese.
  • Add half of the dressing and toss well to coat. 
  • Taste and add more dressing as needed.
  • Add avocado and toss gently to combine.
  • Serve, any remaining dressing on the side

Notes

Pickled beets are an unusual addition to a salad, but a favorite of ours, If you prefer use marinated artichoke hearts.
The Yogurt Dressing will keep up to a week in the fridge, and also makes a great vegetable dip.

Keywords: Salad, Easy Summer Meals

Grilled Pork Salad

The only thing better than fixing dinner without having to cook in the heat is not fixing dinner at all.

We’re going to a Soirée Gourmande tonight with our neighbors. This is common in our area in the summer. It’s basically a big street market but with more food stalls than produce stalls. One wanders about, choosing whatever appeals.

There are tables provided but we bring our own plates, glasses, utensils, etc. When you find something you want to eat you buy it and take it back to your table.

That’s as much as I know as we have only ever been to one, years ago, and we were clueless.

More info and photos later.

7 thoughts on “Grilled Pork & Avocado Salad”

  1. You clearly don’t know many Australians — pickled beetroot is a standard addition to salads.

    It’s hot here, for sure, but not quite as hot as the canicule. Nights are cooling down to something much more agreable, whereas during the canicule they didn’t go below 25C. That’s what the real problem was, especially when combined with a couple of daytime maxes in the low 40s.

  2. It’s 2pm here in Michigan and 92 degrees, but the humidity is at 75%. It was 97% this morning at 7 when we got up. I can certainly stand the heat as long as I can breathe, but with that kind of humidity…

    I think we’re having a big salad tonight. I haven’t decided yet. I do know I won’t be turning the oven on for anything.

    • Thankfully, we don’t get the humidity like we did in MN… When people complain about it being humid here I just laugh…. 60% ? Nothing. 95F with 97% – now you can complain lol

  3. Looking forward to hearing all about it, we are hoping to take our visitors to one at Nerac next week.

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