My Chef Audrey: Pork Fajita Salad

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Audrey has been eating healthier these last several days, which is great because it is totally something I should do as well. We also would like to cook at home more. If all goes as planned, you will start to see more recipes here during the month of July.

We start with pork fajitas! Serves 4
What you’ll need:
For the Fajitas:
6 boneless pork chops
olive oil
fresh cilantro
spices of your choice (we used Weber’s All Natural Kick’n Chicken Seasoning, and salt n’ pepper)
1 red, green, and yellow pepper
1 red onion
1 can of green chilies

For the Salsa:
5 tomatoes
1 green pepper
1 yellow pepper
2 fresh garlic cloves
1 white onion
1 lime
1 handful of fresh cilantro
spices (used the same as the fajitas)

For the Salad:
sour cream
shredded cheese


Begin by cutting your pork chops into long strips. The meat should already be fairly thin. Chop up a large handful of the fresh cilantro, add a tablespoon of garlic (we use the kind that comes in a jar when we cook with it), add a generous amount of your spices, drizzle with olive oil, and mix until all the meat is coated.

Next you will want to chop your fajita veggies into thin slices. Audrey only used as much of veggies as she thought needed and saved the rest for her salsa. Place your veggies in a frying pan, add a drizzle of oil olive, and sauté over medium heat until the onion is almost translucent. Then add your pork and cook until.. well.. it’s cooked.

For your salsa, chop all of the veggies into small chunks and mix. If you have a food processor you put them in that and put your speed on chop. Audrey’s measurements for the salsa were as follows, but of course you could add more or less of any ingredients; 1/3 yellow pepper, 1/4 green pepper, 5 tomatoes, 2 fresh garlic cloves, 1/3 white onion, 1/2 of small can of green chilies, the juice of 1 lime, 1 handful of chopped cilantro, a tablespoon of spices.

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After everything has cooked layer up your salad! I used a generous handful of iceberg lettuce (I just bought the pre-mixed salad with shredded carrots and cabbage), a handful of spinach, fajita stuff, cheese, a large scoop of salsa, a dollop of sour cream, and a couple of slices of avocado. I had mine with a couple tortilla chips, and a glass of mango lemonade!

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As always please let us know if you make your own Pork Fajita Salads!


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