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Fast and tasty
Salad with carbonate

Salad with Smoked Pork Loin

Basic, budget-friendly, fast, and a total knockout! This salad's quick prep makes it a real lifesaver for the exact moment when guests decide to surprise you and are already at the door! For the base, choose your favorite salad green: napa cabbage, iceberg, or ordinary leaf lettuce.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Napa cabbage

200

Pork (smoked loin)

200

Cucumbers

130

Green peas (canned)

Salt

Mayonnaise

Parsley (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 61 % 14 g

Carbohydrates 13 % 3 g

159 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Remove the first few leaves from the head of napa cabbage if they're wilted — we'll use only the freshest leaves. I strongly recommend looking each leaf over carefully for insects; they sometimes hide in the hardest-to-reach spots. Wash the leaves and shake off the water. Finely shred them.
Step 2:

Wash the cucumbers and cut them into half-moons. If you like, you can peel them first — this is especially worth doing with winter greenhouse cucumbers.
Step 3:

Drain the can of green peas of its aquafaba — the liquid they're packed in. By the way, you don't have to throw the aquafaba out; you can use it to make a wonderful vegan mayonnaise!
Step 4:

Cut the smoked pork loin into medium-thick slices first, then chop it into small cubes. If you trim off the fat layer from the loin first, you can significantly lower the salad's calorie count.
Step 5:

Transfer the salad to a serving dish, salt to taste, and dress with mayonnaise. Toss all the ingredients and garnish with fresh parsley or dill, whichever you like.

This salad calls for very affordable ingredients. It comes out very light, with the pleasant smoky flavor of the pork loin. It vaguely resembles the beloved Olivier salad. It's easy to make — nothing needs to be boiled, so even a beginner can handle it. I served it with mayonnaise, but the salad is also good dressed with olive oil, which is healthier. A good accompaniment, in my opinion, is a slice of dark Borodinsky bread with coriander seeds. Undressed, the salad keeps in the fridge for one to two days. And a little life hack: if you store each of the salad's ingredients in its own airtight container and combine them only just before serving, the salad's shelf life goes up to three days. Enjoy!