Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.
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Great Salad! In these dreary winter months, it's easy to get loaded down on comfort foods, so I'm making a concerted effort for more salads. This one is excellent and became a very refreshing deviation from the winter blues. The store was out of romaine so I used one whole head of "Living Lettuce" (Boston Bibb), added more heat with extra ground red pepper (personal preferences) and we used pork chops (boneless) to cook quickly on a weeknight (served the pork warm too). Otherwise, no deviations and it was a real winner. Nice green salad with mostly inexpensive ingredients / items you can nab in the winter months easily. We will absolutely make again as the salad only took ~20 minutes (including pork cook time if you chop while the pork cooks) from start to finish; Enjoy!
Easily a 4.5 ... don't let the other ratings deter you if you truly appreciate fresh, spicy flavors spiked with the yummy saltiness that only fish sauce can bring to a dish. Husband and I both loved how bold the flavors were. Super low calorie, quite filling (this coming from someone who feels desperate and deprived without carbs) and happy happy taste buds! Makes the short list for dinner salads in our house.