Pork with Corn and Beet, Green Beans, Carrot and Avocado Salad

Ingredients

• Pork150 g
• Corn1 unidad (250 g)
• Beets1/2 count (40 g)
• Green Beans1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Avocado1/2 count (120 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water and a pinch of salt.

3. 3

   Step 3

   Meanwhile, cut off the ends of the green beans. Next, peel and slice the carrot.

4. 4

   Step 4

   After 6 minutes of boiling the corn, add the green beans with the carrot.

5. 5

   Step 5

   After 6 minutes, the vegetables will be tender. Remove and drain.

6. 6

   Step 6

   At the same time, place a pan over high heat and add salt and pepper to the pork.

7. 7

   Step 7

   Once heated, pour the oil and add the pork. Cook for 4-6 minutes per side over medium heat.

8. 8

   Step 8

   Next, lower the heat, cover and let cook for 5-10 more minute or until well done. Remove.

9. 9

   Step 9

   Meanwhile, peel the beets and avocado. Slice the beet.

10. 10

    Step 10

    Serve the pork with the corn and salad.

11. 11

    Step 11

    Season the salad with the lemon juice and a pinch of salt.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork with Corn and Beet, Green Beans, Carrot and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.