April 1, 2013

Pork Tenderloin Salad with Cous Cous & Avocado Salsa

Pork Tenderloin Salad with Cous Cous and Avocado Salsa combine 3 of my favorite recipes.  The Pork tenderloin can be cooked any way you want,  or you can use my p90X inspired recipe.    Click below for the link. 

Cooked Pork Tenderloin, sliced

Use all three recipes to make a salad as pictured above.  

Cous-Cous Salad
  • 1 box garlic/ olive oil cous-cous, cooked according to package instructions
  • juice of 1 lime
  • 1/4 cup good olive oil
  • 1 scallion, minced
  • 1 seedless cucumber, unpeeled, seeded, quartered and chopped
  • 1/2 lb. grape tomatoes, quartered
  • 1/2 cup chopped red onion
  • 1 cup fresh cilantro, chopped
  • fresh ground pepper and salt to taste
3/4 pound feta cheese 

  1. Cook the cous-cous according to directions. Cool.
  2. Add the lime juice, olive oil and remaining ingredients.  
  3. Toss well and refrigerate for about 1 hour. 
Avocado & Feta Cheese Salsa
  • 1 lb. grape tomatoes, quartered
  • 1  small red onion, minced
  • 1/2 cup chopped cilantro
  • 1 garlic clove, minced
  • 1 avocado, sliced
  • 4 oz. container of feta cheese, crumbled
  • drizzle of extra-virgin  olive oil
  • salt and freshly ground pepper
  1. In a bowl, gently stir together tomatoes, avocado, onion, and garlic.
  2. Mix in cilantro and garlic. Stir in feta. 
  3. Drizzle with olive oil
  4. Salt and pepper to taste.
  5. Cover, and chill for 2 hours.

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