southwest salad with grilled pork

southwest salad with grilled pork

prep time: 15 minutes
cook time: 10 minutes
ready in: 25 minutes

makes: 4 servings, 14 oz. each


  • 2 limes for juice and zest
  • 1 Tablespoon canola oil
  • 1 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • Dash of cayenne pepper or to taste
  • 4 boneless pork loin chops (1 lb. total)
  • 6 cups shredded lettuce
  • 1 can (15 oz.) whole kernel golden corn, no salt added, drained
  • 1/4 cup sliced scallions or diced onions
  • 1 cup diced tomatoes

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a measuring cup, combine lime juice and zest, oil, garlic, salt and cayenne pepper. Pour 1/4 cup into a separate container, cover and refrigerate.
  2. Place pork in a shallow glass or ceramic baking dish and spoon remaining marinade over chops, turning to coat both sides. Cover and marinate 30 minutes at room temperature or overnight in refrigerator.
  3. Preheat grill to medium hot. Grill chops on the hottest part of the grill 1–2 minutes per side. Move chops to edge of grill, cover and continue grilling, about 2 minutes per side, or until a meat thermometer registers 145°F.
  4. Transfer pork to a plate, cover, and let rest for 10 minutes.
  5. Divide lettuce, corn, onions and tomatoes among 4 plates. Slice pork into strips and arrange over salad. Drizzle each salad with a tablespoon of reserved marinade.

per serving: 390 calories, 21g fat, 6g saturated fat, 70mg cholesterol, 200mg sodium, 26g carbohydrate, 3g fiber, 7g sugars, 27g protein