<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>¼ cup black beluga lentils, rinsed</li>
<li>2 tsp canola or grapeseed oil</li>
<li>1 lb pork tenderloin, sliced along its width into 1/2-inch rounds</li>
<li>1 large orange, separated into segments</li>
<li>1 ripe avocado, cubed</li>
<li>1 red bell pepper, thinly sliced</li>
<li>1 large carrot, thinly sliced</li>
<li>⅓ cup walnuts, chopped</li>
<li>1 lemon, squeezed</li>
<li>2 garlic cloves, grated or finely minced</li>
<li>1 ½ tbsp creamy Dijon mustard</li>
<li>½ tsp cumin</li>
<li>¼ tsp sea salt</li>
<li>¼ cup extra-virgin olive oil</li>
<li>6 cups salad greens, such as baby spinach or mesclun</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a saucepan, bring lentils and 2 1/2 cups water to a boil. </li>
<li>Reduce heat and simmer until lentils are just tender.</li>
<li>Drain, rinse, and let cool. </li>
<li>Heat oil in another skillet over medium heat. </li>
<li>Add pork and cook for about 5 minutes, until browned on the outside. </li>
<li>Remove from heat. In a large bowl, mix lentils, pork, orange, avocado, bell pepper, carrot, and walnuts. </li>
<li>In a small bowl, stir rest of ingredients with olive oil for dressing.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print