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Mexican Recipes

Double Mexican-Glazed Pork & Avocado Salad

Double Mexican-Glazed Pork & Avocado Salad

Double Mexican-Glazed Pork & Avocado Salad

with Charred Corn & Creamy Dressing

Get up to $200 off!

We're in our light and bright era so only a salad will do! Pork strips are always a hit in our test kitchen and when paired with Tex-Mex spice and a sticky glaze, you'll feel like you've hit the flavour jackpot. Toss them in an avocado-corn salad and thank us later!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

avocado

1

tomato

1

cucumber

1 tin

sweetcorn

½ sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

2 packet

pork strips

1 packet

Sweet & Savoury Glaze

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

mixed salad leaves

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2728 kJ

Calories651 kcal

Fat38.6 g

of which saturates7.3 g

Carbohydrate20.6 g

of which sugars13.4 g

Dietary Fibre8 g

Protein53.1 g

Sodium1531 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop tomato and cucumber. • Drain sweetcorn. • In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and pinch of salt. Add pork strips, tossing to coat.

2

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, until golden, 2-4 minutes. • Remove from heat, return all pork to the pan and stir in sweet & savoury glaze, until pork is coated. Season with salt and pepper.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3

• Meanwhile, to bowl with charred corn, add cucumber, tomato, mixed salad leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

4

• Divide charred corn salad between bowls. Top with avocado slices and Mexican glazed pork. Spoon over any remaining glaze from the pan. • Season avocado with a pinch of salt and pepper. Sprinkle over charred corn. Enjoy!

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