Pork, Blueberry and Olive Salad

Ingredients

• Pork150 g
• Blueberries1/4 cup (38 g)
• Black Olives5 count (25 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Spinach1/2 cup (15 g)
• Egg1 count (55 g)
• Olive Oil1 tablespoon (10 ml)
• Almond1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot with boiling water for 8-10 minutes. Remove, let cool for some minutes, peel and cut.

2. 2

   Step 2

   Then heat the pan over high heat and add salt and pepper to the pork.

3. 3

   Step 3

   Once heated, pour half the oil and add the pork. Brown both sides for 4-6 minutes over medium heat.

4. 4

   Step 4

   Then lower the heat, cover and continue cooking for 5-10 minutes or until well cooked. Remove and slice.

5. 5

   Step 5

   At the same time, cut the tomato and cucumber for the salad.

6. 6

   Step 6

   Mix with the spinach leaves, blueberries, almonds and black olives.

7. 7

   Step 7

   Add the pork and egg. Season with the remaining oil, salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork, Blueberry and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.