Roasted Pork Fajita Salad with Coconut Lime Dressing

Roasted Pork Fajita Salad with Coconut Lime Dressing

 

Recipe makes 4 servings.
Approximate Cook Time: 40 minutes
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Votes: 14
Rating: 4.64
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Ingredients

4 tablespoon(s) olive oil, or melted coconut oil
2 teaspoon(s) chili powder
2 teaspoon(s) cumin
2 teaspoon(s) garlic powder
2 teaspoon(s) onion powder
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) black pepper, freshly ground
1 pound(s) pork tenderloin, cut into 1 inch pieces
2 medium bell pepper(s), red, seeded and diced
2 medium bell pepper(s), green, seeded and diced
1 small onion(s), red, diced or sliced
2 head(s) lettuce, romaine heart(s), or green leaf lettuce, sliced (or use 12 cups mixed greens)
1/4 cup(s) cilantro, fresh, chopped (optional garnish)
1 medium lime(s), quartered (optional garnish)
Coconut Lime Dressing
1 cup(s) coconut milk, full fat
2 teaspoon(s) olive oil
2 medium lime(s), juiced
2 medium garlic clove(s), finely minced
2 teaspoon(s) apple cider vinegar
2 teaspoon(s) honey, raw

Instructions

  1. Preheat oven to 400 F.
  2. In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
  3. Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
  4. Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
  5. Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
  6. Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
  7. Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.


10 Comments

  1. Angela

    This looks delicious! Would you mind sharing the nutritional information? When I hit the nutritional information button nothing happens. Thanks so much!

    • Neely

      Angela – Thanks for the heads up on that. Not sure why it wasn’t showing, but it’s showing now!

  2. Suzanne

    This is a once a week menu. We pan cooked two pork chops and then baked them with the pepper and onion mixture on top. It was so good. We added a jalapeno to the sweet mini bell peppers. We ate the salad on its own.

  3. Sandy

    I didnt think that vinegar was considered paleo… did I miss something in the books I have read?

    • Neely

      Sandy – here’s an article I wrote about that.

      http://www.paleoplan.com/2011/03-22/qa-paleo-salad-dressings/

      Basically, though, vinegar is one of the oldest foods ever, since it’s just fermented juice of any kind. I don’t think there’s a problem with it, unless your particular body has a problem with it.

  4. Karen M

    We really enjoyed this one. I didn’t add the chilli or the cayenne pepper as it’s a bit much for my daughter but we added our own chilli flakes later. My daughter was really impressed with the pork. She thought it had breadcrumbs on it. The dressing was really yummy and the onion and peppers sweetened up heaps by roasting.

  5. Deborah D

    This is definitely a delicious meal. What a treat!

  6. Amy

    I don’t know why I haven’t made this one before. It’s fantastic, and easy, too!

  7. Heidi K

    This was good but my dressing didn’t not turn out like the picture at all. It was very clear and it went on like water. I will try it again but any thoughts would be great.

    • Karen

      Heidi K – be sure when you are making the dressing to shake the can of coconut milk first before measuring as the coconut cream and coconut water can often separate. If you still find it too watery, try just using coconut cream. Please let us know how it works for you.

Leave a Comment

Roasted Pork Fajita Salad with Coconut Lime Dressing

Number of servings 4
Approximate cooking time: 40 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

Ingredients

4 tablespoon(s) olive oil, or melted coconut oil
2 teaspoon(s) chili powder
2 teaspoon(s) cumin
2 teaspoon(s) garlic powder
2 teaspoon(s) onion powder
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) black pepper, freshly ground
1 pound(s) pork tenderloin, cut into 1 inch pieces
2 medium bell pepper(s), red, seeded and diced
2 medium bell pepper(s), green, seeded and diced
1 small onion(s), red, diced or sliced
2 head(s) lettuce, romaine heart(s), or green leaf lettuce, sliced (or use 12 cups mixed greens)
1/4 cup(s) cilantro, fresh, chopped (optional garnish)
1 medium lime(s), quartered (optional garnish)
Coconut Lime Dressing
1 cup(s) coconut milk, full fat
2 teaspoon(s) olive oil
2 medium lime(s), juiced
2 medium garlic clove(s), finely minced
2 teaspoon(s) apple cider vinegar
2 teaspoon(s) honey, raw

Instructions

  1. Preheat oven to 400 F.
  2. In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
  3. Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
  4. Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
  5. Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
  6. Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
  7. Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.
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