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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Avocado Citrus Salad with Marinated Onions

Avocado Citrus Salad with Marinated Onions: Main Image

Quick Facts

Servings: 8
Prep Time: 35 min.
A colorful and tasty salad—tangy, marinated onions are served over slices of rich avocado and juicy citrus.

Ingredients

  • Marinated Onions1 medium red onion, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 cup water
  • Avocado Citrus Salad2 oranges, peeled and sectioned (reserve peel)
  • 1/2 cup olive oil
  • 1/4 cup rice wine vinegar (or white wine vinegar)
  • 1 Tbs honey
  • 1 avocado, halved, pitted, and skin removed
  • 1 grapefruit, peeled, sliced, and seeded
  • 3 heads endive (or romaine lettuce)

Directions

  • Combine rice wine vinegar, honey, and water in jar with tight lid; shake until well blended. Add onions to the jar.
  • Shake jar to coat onions in liquid, then refrigerate overnight, or for at least 6 hours. If necessary, shake the jar a few times during the 6 hours to be sure the onions marinate evenly.
  • Grate 2 teaspoons of orange peel. Combine orange peel, oil, vinegar, and honey in a small jar with a lid; set aside.
  • For each serving, arrange endive and/or romaine leaves in a spoke-like fashion on individual plates. Portion orange segments, avocado slices, and grapefruit segments onto the center spokes of endive and/or romaine.
  • Lift marinated onions from liquid with a fork and transfer to the top of each salad. Drizzle with orange peel-infused dressing before serving.

Nutrition Facts

Calories 261
  Calories from Fat 138 (53%)
(27%)Total Fat 17g
(12%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
(0%)Cholesterol 0mg
(2%)Sodium 47mg
(26%)Potassium 927mg
Total Carbohydrate 33g
(34%)Dietary Fiber 8g
Sugars 14g
Sugar Alcohols 0g
(7%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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