The salad that’s as gorgeous as it is delicious 🔥 A final fresh, summery recipe to make summer last a little longer! This salad is budget-friendly, tasty, original — and I’m pretty sure everyone will love it!
Ingredients
- Pickled onions
½ red onion, thinly sliced
½ cup water
½ cup red wine vinegar
1 tbsp white sugar
- Pork
1 pork tenderloin (550–600 g)
3 tbsp olive oil
1 tbsp Tex Mex spices
1 ½ tsp smoked paprika
2 tbsp brown sugar
½ tsp salt
1 tbsp butter (optional)
- Sauce
¾ cup plain Greek yogurt
¼ cup fresh cilantro, chopped
1–2 garlic cloves, minced
Juice of ½ lime
½ tsp salt
- Salad
3 cooked ears of corn
4 handfuls arugula
2 avocados, sliced
Juice of 1 lime
Drizzle of olive oil
Pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F and position the rack in the center.
- Make the pickled onions. In a bowl, combine ½ cup water, ½ cup red wine vinegar, 1 tbsp white sugar, and a pinch of salt. Microwave for 1–2 minutes, until the sugar dissolves. Add ½ sliced red onion and let marinate.
- Prepare the pork. Cut 1 pork tenderloin (550–600 g) into 2 equal pieces. In a small bowl, mix 1 tbsp Tex Mex spices, 1 ½ tsp smoked paprika, 2 tbsp brown sugar, and ½ tsp salt. Rub the pork with 3 tbsp olive oil, then coat evenly with the spice mixture.
- Cook the pork. In a hot ovenproof skillet (cast iron works best), sear the pork for 1–2 minutes per side with a bit of olive oil, until a crust forms. Transfer to the oven and roast for 16–18 minutes, until the internal temperature reaches 140–145°F for medium/rosé. Add 1 tbsp butter (optional) to the hot pan and baste the pork with the butter/pan juices.
- Rest the pork. Transfer to a plate and let rest for 5 minutes before slicing.
- Make the sauce. In a small bowl, combine ¾ cup Greek yogurt, ¼ cup cilantro, 1–2 cloves minced garlic, juice of ½ lime, and ½ tsp salt.
- Prepare the corn. Cut the kernels off 3 cooked ears of corn into large chunks.
- Assemble the salad. On a large serving plate, layer 4 handfuls arugula, 2 sliced avocados, and the corn. Drizzle with juice of 1 lime, olive oil, and sprinkle with flaky sea salt.
- Finish & serve. Top with sliced pork, the yogurt sauce, and pickled onions. Season with black pepper to taste and serve.
