PORK WITH LENTIL, ORANGE, AVOCADO, AND BASIL SALAD
French green lentils (also called Le Puy lentils) hold their shape better than other varieties, making them ideal for a salad.
Provided by Martha Stewart
Categories Pork Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Bring 8 cups water and the bay leaves to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, 25 to 30 minutes. Drain lentils. Let cool completely, about 30 minutes. (Lentils may be made 1 day ahead and refrigerated.)
- Heat oil in a large nonstick skillet over medium-high heat. Pat pork dry, and season with 1/2 teaspoon salt and some pepper. Cook until pork is browned and just cooked through, flipping once, about 6 minutes. Let rest on a platter, tented with foil, 5 minutes.
- Meanwhile, finely grate 1 teaspoon zest from 1 orange. Cut peel and pith from remaining 2 oranges. Cut into quarters, and slice each quarter crosswise into 1/4-inch slices with a sharp knife, reserving juices. If necessary, squeeze zested orange to measure 1/4 cup juice total.
- Toss together oranges, 1/4 cup juice, the lentils, basil, shallot, 2 teaspoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add any juices from resting pork.
- Halve, pit, and peel avocado. Halve each half lengthwise, then cut into 1/3-inch slices crosswise, and fold into salad. Spoon salad over pork, garnish with basil, and drizzle with remaining oil.
Nutrition Facts : Calories 514 g, Cholesterol 81 g, Fiber 12 g, Protein 45 g, SaturatedFat 4 g, Sodium 369 g
LENTIL AVOCADO SALAD
Steps:
- In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool.
- While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.
GRILLED PORK WITH AVOCADO SALSA
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.
Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
AVOCADO ORANGE SALAD
My mom passed this recipe on to me. It's a longtime family favorite. The tangy oranges, crisp lettuce and mellow flavor of the avocado are terrific together.-Catherine Shelton, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.
Nutrition Facts :
AVOCADO-BASIL DRESSING
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 34 grams, Carbohydrate 13 grams, Fat 42 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 393 milligrams, Sugar 1 gram
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