Tex-Mex pork

This fragrant salad of Cajun-spiced pork and fresh vegetables makes a delightful low-carb lunch.

  • 40 mins preparation (plus refrigeration)
  • Serves 4
  • Print


  • 500 g pork fillet
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons cajun seasoning mix
  • ½ teaspoon mexican chilli powder
  • 1 large avocado (320g), quartered, sliced
  • 250 g heirloom cherry tomatoes, halved
  • ½ small red onion (50g), sliced thinly
  • 1 lebanese cucumber (130g), chopped finely
  • ⅓ cup fresh coriander leaves
  • 2 tablespoons extra virgin olive oil, extra
  • 1 tablespoon lime juice
  • 1 red oakleaf lettuce, leaves separated


  • 1
    Brush pork with oil; rub all over with combined seasoning mix and chilli powder. Cover; refrigerate for 3 hours.
  • 2
    Cook pork on a heated oiled grill plate (or char-grill pan or barbecue) over medium-high heat for 4 minutes or 
until browned all over. Reduce heat; 
cook for a further 10 minutes or until cooked through. Remove from heat; stand, covered, for 5 minutes.
  • 3
    Meanwhile, combine avocado, tomatoes, onion, cucumber and coriander in
a medium bowl. Whisk extra oil and juice 
in a small jug; season. Pour dressing over avocado mixture; toss gently to coat.
  • 4
    Thinly slice pork. Serve pork on lettuce with avocado mixture, drizzle with any pork resting juices. Season with pepper.

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