On Monday I posted the Chili Rubbed Pork Tenderloin and I said that I would post the salad that we made with the leftover pork. When we buy tenderloin it comes in a package of two. We usually only eat one so we always have leftovers. I don’t always love reheating it, so a salad is always a great way to use up the second half. Plus, adding lean protein to a salad is a great way to make it a meal.
The real recipe here is the Avocado Dressing which Reeni posted on Cinnamon Girl Recipes. The recipe is originally from Everyday Food, however looking at Reeni’s picture of her chicken salad is what really prompted me to make this. She also did what I would have done and swapped the mint out for the cilantro.
If you are looking for a different way to get some avocado in your life, definitely try this dressing. It’s extremely flavorful and you can pour it on so many things. It will keep for a couple of days, too. Buttermilk is usually fat-free so it’s a nice healthy way to add some flavor. Plus you know how good avocado is for you, right?
Here is what I put on the salad :
Mixed field Greens
Avocado Pico de Gallo
Chili Crusted Pork Tenderloin – sliced as thin as you can get it
Shredded Cheese (I actually took a string cheese stick and pulled it apart and then chopped it up)
Crumbled Baked Blue Corn Chips
Sautéed Corn and Peppers – optional (I will share the recipe for this later, but you can also just add some canned or frozen and defrosted corn.)
Avocado Dressing – below
- 2 ripe avocados
- 1 cup buttermilk
- 2 scallions chopped
- 1 good handful cilantro
- ¼ cup chopped parsley
- 3 Tablespoons lemon juice
- salt and pepper to taste
- In a blender or a food processor combine avocados, buttermilk, scallions, cilantro, parsley and lemon juice until smooth. Season with salt and pepper to taste.