Ingredients

  • ¼ cup black beluga lentils, rinsed
  • 2 tsp canola or grapeseed oil
  • 1 lb pork tenderloin, sliced along its width into 1/2-inch rounds
  • 1 large orange, separated into segments
  • 1 ripe avocado, cubed
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • ⅓ cup walnuts, chopped
  • 1 lemon, squeezed
  • 2 garlic cloves, grated or finely minced
  • 1 ½ tbsp creamy Dijon mustard
  • ½ tsp cumin
  • ¼ tsp sea salt
  • ¼ cup extra-virgin olive oil
  • 6 cups salad greens, such as baby spinach or mesclun

Directions

  1. In a saucepan, bring lentils and 2 1/2 cups water to a boil.
  2. Reduce heat and simmer until lentils are just tender.
  3. Drain, rinse, and let cool.
  4. Heat oil in another skillet over medium heat.
  5. Add pork and cook for about 5 minutes, until browned on the outside.
  6. Remove from heat. In a large bowl, mix lentils, pork, orange, avocado, bell pepper, carrot, and walnuts.
  7. In a small bowl, stir rest of ingredients with olive oil for dressing.
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